\nThis tutorial on how to make Swiss Meringue buttercream is the only resource you\u2019ll need to make the smoothest, silkiest frosting!<\/p>\n
The topic of Swiss meringue buttercream comes up regularly in my Baking group on Facebook\u00a0and in comments on some of my recipes here \u2014 how to make it, but more often how to deal with it when it\u2019s just not cooperating.
\nMeringue buttercreams can be a bit temperamental, but whatever state you\u2019ve got it in (provided you started with a stiff peak meringue) is totally saveable.
\nIf you love Swiss meringue buttercream as much as I do, hopefully, you\u2019ll find these tips useful.
\nIf you\u2019ve never tried it and are intimidated by it, I hope this tutorial will give you the confidence to give it a shot.<\/p>\n
What is Swiss Meringue Buttercream?
\nThough more involved than an American buttercream, Swiss meringue buttercream (SMBC) is the easiest of the meringue buttercreams. It involves cooking eggs and sugar over a double boiler, whipping them into a meringue, then adding butter and flavorings.
\nThe other two meringue buttercreams (Italian and French) both involve pouring boiling sugar into a partially whipped egg and sugar mixture.
\nThey are equally delicious and known to be a bit more stable, but I find boiling sugar to be stressful and intimidating, so generally stay away from it as much as possible.
\nIf you\u2019re feeling adventurous though and you\u2019ve tried SMBC before, I encourage you to give those a go and see how you like them.
\nSwiss meringue buttercream consists of 3 very simple ingredients:
\nEgg whitesSugarUnsalted butter\u00a0<\/p>\n
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From there, you can flavor to your heart\u2019s content. A simple and standard recipe will include vanilla, but the flavor possibilities are limited only by your imagination.
\nYou can add melted chocolate for a milk, white, or dark chocolate Swiss meringue buttercream,\u00a0freeze-dried berries for fruit flavor and color,\u00a0peanut butter\/peanut butter powder (preferred), or choose from a variety of flavorings to add in.
\nHow to Make Swiss Meringue Buttercream
\nI\u2019m going to take you through each step of the process here and call out tips or issues you may run into.
\nI recommend using a stand mixer for this buttercream. You likely could do it with a hand mixer, but it would be a more painful process \u2014 you\u2019d be holding that hand mixer for a good 20+mins. As such, the steps I describe are for a stand mixer, but you can adapt to a hand mixer if that\u2019s all you have to work with.
\nThe very first thing you must do, this is NOT optional, is:\u00a0
\nStep #1 \u2013 Wipe down all tools with lemon juice or vinegar
\nTo help ensure a stable and stiff meringue, you must make sure that everything that will come in contact with the egg whites is completely grease-free. This includes things like your:
\nmixer bowlwhisk attachmenthand whiskmeasuring cup (that will be used to scoop sugar)small bowl(s) (to crack eggs into when separating whites)<\/p>\n
Grease is meringue\u2019s enemy.
\nEven the tiniest speck of grease (or egg yolk) will cause the meringue to not whip to a stiff peak and result in a less-than-perfect (aka dense and greasy) Swiss meringue buttercream.
\nAnother important tip here is to not use plastic tools, especially bowls, when making Swiss meringue. Plastic has a tendency to retain grease no matter how thoroughly it\u2019s cleaned.
\nBest to be safe and stick to metal (preferred) or glass bowls.
\nStep #2 \u2013 Bring a medium pot of water to a simmer (1-2 inches of water)
\nYou\u2019ll want a pot that\u2019s big enough to comfortably place your mixer bowl onto, but not so big that the bottom of the bowl touches the water.
\nYou want a maximum of 1-2 inches of water in the pot. Bring this to a boil, then reduce to a low simmer.<\/p>\n
Step #3 \u2013 Separate your egg whites
\nSeparate each egg white into a small bowl, then transfer into your mixer bowl.
\nDo not separate the egg whites directly into your mixer bowl. If you do that and have even one cracked yolk, you will ruin the whole batch of whites.<\/p>\n
It\u2019s best to separate each egg individually.
\nEven a speck of yolk will cause the meringue to not whip up properly. Do not attempt to make a meringue if your egg whites are not completely yolk-free.<\/p>\n
Note that the eggs do not need to be room temperature, since you\u2019ll be cooking them anyhow.\u00a0
\nSome people have had success with carton egg whites but, at this time, I cannot recommend them myself.
\nThe carton whites I have tried have caused my meringue to stay flat and never stiffen. If you do want to experiment with carton whites, make sure the carton says something like \u201cegg whites only\u201d or similar.
\nStep #4 \u2013 Cook your egg whites & sugar
\nOnce you\u2019ve separated all your eggs, add them and your sugar into your mixer bowl and place it over the pot of simmering water.
\nI stir constantly at this point, with a clean hand whisk, to make sure the egg whites cook evenly. This process will take 2-3 mins depending on the number of egg whites you\u2019re working with.<\/p>\n
You\u2019ll know the egg whites are done when the mixture is hot and no longer grainy to the touch.
\nI dip a (clean) finger into the mixture and rub it between my thumb and forefinger. If there is any graininess at all, I keep cooking them.<\/p>\n
You want to make sure the mixture is hot to the touch too. Ideally, you\u2019d use a candy thermometer to check that it has reached 160F. This is the most accurate way to make sure your whites are cooked fully.\u00a0
\nI am too lazy to whip out a thermometer, and not concerned about eating raw eggs, so I do the touch test. If this is a concern for you, I recommend using a thermometer.
\nStep #5 \u2013 Whip your meringue
\nRemove your mixer bowl from the pot, wipe the bottom of the bowl, and place it on your stand mixer. Attach the whisk attachment and begin whipping.
\nI usually crank it right up to high speed (about 8-9 on my KitchenAid). You\u2019ll want to whip this until the bowl is completely cool to the touch \u2014 this can take anywhere from 5-10mins.\u00a0<\/p>\n
You\u2019ll know if your meringue was successful if it holds a stiff peak. This is what it should look like \u2013 no droopy peaks!<\/p>\n
If your meringue is droopy, it was likely affected by either grease, yolk, or carton whites. See step #1. Unfortunately, if this happens, you will need to start over. There is no way to save the meringue at this point.
\nStep #6 \u2013 Cube your butter
\nWhile the meringue is whipping, cube your softened but still slightly cold butter. I roughly do 1\u2033 or so cubes. It\u2019s not an exact science, about 1 Tbsp or so each.\u00a0
\nYou will know your butter is the right consistency when you can press it with your finger and leave a bit of a dent in it.<\/p>\n
It\u2019s important to note that your butter should not be too soft. If it\u2019s so soft that you can press your finger through it easily, it will be too soft for your buttercream.
\nYou can still use it, but you may need to chill your buttercream for a bit if it becomes soupy (see the Troubleshooting section below). I find it easier to deal with an SMBC that has used butter that\u2019s too cold vs too soft.
\nStep #7 \u2013 Add the butter
\nWhen your meringue is completely cooled, stop your mixer and switch to the paddle attachment.
\nThis isn\u2019t critical, you can leave it on the whisk, but I like to switch to the paddle as I find that the whisk can incorporate too much air into the buttercream.
\nI also like that my paddle scrapes the sides of the bowl for me, which is a time saver.<\/p>\n
Set your mixer to medium speed (4 or so on a KitchenAid) and slowly start to add your butter cube by cube. Once all of the butter has been added, crank the mixer back up to high to beat the buttercream.
\nThe buttercream can go through a few undesirable stages while it mixes. It can become soupy:<\/p>\n
And it often curdles:\u00a0<\/p>\n
I find it best to walk away and come back after 5 mins to a (hopefully) perfect SMBC. See the Troubleshooting section below if this is not the case.<\/p>\n
Once the buttercream is completely smooth, fluffy, and creamy, you can add in your flavorings (see below for a list of recipes).
\nHow do I make my buttercream white?
\nThis is a bit off topic, but also comes up often. SMBC can turn out a bit yellow depending on how much butter you use. This is not always a desirable effect, especially if you\u2019re going for an all white cake.
\nThe trick is to neutralize the yellow color by adding a bit of blue\/violet to it.<\/p>\n
And I mean a bit. The amount on the toothpick above is more than I added. I basically swiped the toothpick over the buttercream on the whisk, so really only used one side of it.
\nI\u2019d recommend starting with less and adding more as needed, or you\u2019ll end up with a grey or bluish-looking buttercream.
\nOnce the gel has been added (I used Americolor Violet), give the buttercream a good whip and you\u2019ll see the yellow tint fade away. Add more color gel as needed.
\nBe sure to check out my detailed tutorial on How to Make Buttercream White for other tips.<\/p>\n
Troubleshooting Swiss Meringue Buttercream
\nSwiss meringue buttercream can be finicky. It\u2019s temperamental and can cause a whole lot of unnecessary stress. The good news is that as long as your meringue was stiff before the butter was added, whatever issue you encounter after that is fixable.
\nHere are some common issues you may run into while making Swiss meringue buttercream, as well as my tips and suggestions on how to avoid\/fix them:
\nMy meringue won\u2019t whip up.\u00a0This is either due to grease or egg yolks or both. See Step #1 of the tutorial above.My buttercream looks curdled.\u00a0This is a common step when making SMBC. Once all the butter is added, it often goes through a phase where it looks curdled. If you keep whipping it, it will come together.My buttercream still looks curdled.\u00a0If the temperature of the butter is too cold, it can be harder to get it to come together. You can either put it over a double boiler again like in Step #2,\u00a0or warm the sides of the bowl with a hair dryer. One time, I had thawed some frozen SMBC and I didn\u2019t completely bring it to room temperature before rewhipping. It looked like cottage cheese soup in my mixer. I thought it was a lost cause, but I heated the bowl a bit with a hair dryer and walked away for a few mins. When I came back it had come together perfectly!\u00a0If you use the double boiler method, warm the buttercream just until the very edges start to melt, and then rewhip. You can also try to microwave 1\/4 cup of the buttercream for a few seconds then drizzle it back into the buttercream with the mixer on low speed until it comes together.My buttercream is soupy.\u00a0This is the opposite problem of curdled buttercream. This occurs because either the meringue was too warm when you added the butter or your butter was too soft, or both. Pop the whole bowl and whisk into the fridge for 20mins and then rewhip. Depending on how warm it was, you may need a couple of sessions in the fridge.My buttercream is grainy. This is due to the sugar not being dissolved properly in Step #4 above. Once the meringue is whipped, there is nothing you can do to fix this. It\u2019s best to start over.My buttercream is greasy.\u00a0SMBC is more buttery than an American buttercream, but it should not feel greasy. If you haven\u2019t added more butter than the recipe calls for and your meringue was stiff, then the greasiness is likely due to the buttercream not being whipped for long enough. It\u2019s also good practice to rewhip the SMBC if it\u2019s been sitting out on the counter for a while.The buttercream gets hard in the fridge.\u00a0This is normal. Just like the butter it\u2019s made from, it will firm up to the consistency of butter in the fridge. When you let it come to room temperature it will soften again.It tastes too buttery.\u00a0Some people just don\u2019t like meringue buttercreams \u2014 they\u2019re not for everyone! But the buttercream should be light and fluffy, not thick and greasy. If yours tastes like you\u2019re eating a stick of butter, perhaps your meringue wasn\u2019t whipped to stiff peaks before adding butter, or the butter was too cold, in which case it just needs some more whipping. Or you added too much butter.\u00a0
\nFrequently Asked Questions
\nCan I make Swiss meringue buttercream in advance? Yes! You can leave it at room temperature for a day or two, refrigerate for up to two weeks, or freeze it for up to 3 months. Be sure to store it in an airtight container. You must bring the buttercream completely to room temperature and rewhip before use. If the buttercream separates, it was still a bit too cold. See Step #3 above in the Troubleshooting section.How do I thaw my buttercream? Thaw it on the counter. It will be too hard if you thaw it in the fridge. I thaw mine overnight. Rewhip before use. See above.How long does Swiss meringue buttercream last? It will last for a day or two at room temperature, 2 weeks in the fridge, and 3 months in the freezer. Be sure it is properly stored in an airtight container or a freezer bag.Is Swiss meringue buttercream safe to eat? Yes. If you cook the eggs to 160F the buttercream will be safe to eat.Can I flavor Swiss meringue buttercream? Yes. Once the buttercream has come together, you can add any kinds of flavorings, extracts, powders, or chocolate \u2014 see list below for a list of recipes.Can I color Swiss meringue buttercream? Yes. Though SMBC is more difficult to color than an American buttercream. The color doesn\u2019t take as well, so you may need more color gel. Be careful not to add too much, as the buttercream may split. You may want to look into powdered food coloring\u00a0if you\u2019re wanting to do very vibrant colors. I don\u2019t recommend using liquid food coloring as it is not intense enough an can cause the buttercream to split. For more tips on getting rich, dark colors with SMBC see my Chocolate Peppermint Cake post.I don\u2019t have a stand mixer. Can I use my hand mixer to make\u00a0Swiss meringue buttercream?\u00a0You probably can, but I do not recommend it. You\u2019d be whipping forever! First to cool the meringue, and then when the butter is added. It can be a 10-15min process with a stand mixer, so I imagine it could take twice as long. So\u2026 doable if that\u2019s all that you have at your disposal, but just know you\u2019re in for a long haul.
\nSwiss Meringue Buttercream Recipe
\nThe recipe I\u2019m including below is the standard SMBC recipe that I use, though I tend to experiment a lot with it and sometimes add an extra egg white or use a bit less butter, depending on the amount of frosting I need.
\nI haven\u2019t run into any issues doing this, but it\u2019s important not to add more butter than the recipe calls for unless you\u2019re also increasing the egg whites & sugar.
\nSwiss Meringue Buttercream Variations<\/p>\n
I hope you\u2019ve found this guide helpful and that it\u2019s given you the courage to give Swiss Meringue Buttercream a try! It truly is one of the most delicious buttercreams out there.<\/p>\n
Swiss Meringue Buttercream Recipe<\/p>\n
This tutorial on how to make Swiss Meringue buttercream is the only resource you\u2019ll need to make the smoothest, silkiest frosting!<\/p>\n
Course DessertCuisine Swiss<\/p>\n
Prep Time 25 minutes minutesCook Time 5 minutes minutesTotal Time 30 minutes minutes<\/p>\n
Servings 6 cups
\nCalories 817kcal<\/p>\n
Ingredients\u00a0US CustomaryMetric\u00a01x2x3x6 large egg whites2 cups granulated sugar2 cups unsalted butter softened but still a bit firm, cubedvanilla or other flavoring to taste see post for options
\nInstructions\u00a0Swiss Meringue ButtercreamPlace egg whites and sugar into the bowl of a stand mixer, whisk until combined.Place bowl over a pot with 1-2″ of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.Add flavorings as desired whip until smooth.<\/p>\n
Notes
\nThis recipe makes enough to frost a two layer 8\u2033 cake or a three layer 6\u2033 cake.
\nThe recipe can be made with 3 cups of butter instead, if you need more frosting.\u00a0
\nSee blog post for tips and troubleshooting.<\/p>\n
Calories: 817kcalCarbohydrates: 66gProtein: 4gFat: 61gSaturated Fat: 38gCholesterol: 162mgSodium: 63mgPotassium: 71mgSugar: 66gVitamin A: 1890IUCalcium: 20mg
\nThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and\/or metric conversion tool.<\/p>\n
Updated Nov 2, 2022. Originally published Jan 2, 2019<\/p>\n","protected":false},"excerpt":{"rendered":"
This tutorial on how to make Swiss Meringue buttercream is the only resource you\u2019ll need to make the smoothest, silkiest frosting! The topic of Swiss meringue buttercream comes up regularly in my Baking group on Facebook\u00a0and in comments on some of my recipes here \u2014 how to make it, but more often how to deal […]<\/p>\n","protected":false},"author":1,"featured_media":250,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-249","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/249","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=249"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/249\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/250"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}