A perfect Swiss meringue buttercream can be made successful at home if you obtain the right knowledge to master it. Today, I'm sharing a step-by-step tutorial and all the crucial troubleshooting tips so you can confidently make it at home even if you are a beginner!



📌 Why you'll love this Swiss meringue buttercream
Swiss meringue buttercream can be intimidating to make at first. Although the steps are very simple, it can go wrong if we don't know the right tips.
You may have encountered issues before, such as:
- Loose Swiss meringue
- Loose Swiss buttercream
- Grainy buttercream
... and so on.
After testing it many times with many different methods and ratios, I've finally concluded the perfect yet easy Swiss meringue buttercream recipe. Try this smooth, stable, not-so-sweet, fluffy-like-a-cloud Swiss buttercream with only 3 simple ingredients!
The best parts of the Swiss buttercream frosting are:
- It's simple: You can add the butter all at once to the meringue and get an amazing result! It'll save time and effort.
- There is no need to re-whip it after storing it in the fridge or freezer.
- It's very stable: It can sustain heavy or oversized cakes such as a large birthday or wedding cake.
- The texture is so smooth: The smooth Swiss meringue makes light & fluffy dreamy buttercream.
- It's stiff: The buttercream is ideal for detailed piping works, such as piped flowers or decorations with fine lines.
- It's not overly sweet: Unlike traditional American buttercream, this Swiss meringue buttercream is not overly sweet. Just enough sugar is added to make it stable.
💬 Use it for any baking project, such as macarons, frosted cakes, cupcakes, cookie sand, etc. It'll complete the exceptionally delicious desserts.
In this post, you'll learn essential baking tips such as:
- Pro tips for making stable and stiff Swiss meringue for Swiss buttercream
- How to avoid loose Swiss buttercream
- Determining when to add butter to the meringue
- Common troubleshooting
- How to store it properly
... and so much more.
Let's get started!

📌 What is Swiss meringue buttercream?
Swiss meringue buttercream (A.K.A. SMBC) is a mixture of Swiss meringue and butter. It's that simple!
Swiss meringue is made by heating egg whites and sugar in a water bath and then whipping it.

My golden ratio for Swiss buttercream
My formula to make the stable, fluffy, and not-too-sweet Swiss buttercream is:
Egg white : Sugar : Butter = 1 : 1.5 : 3
I sometimes change the ratio a little bit, but I try not to go off too much.
💬 Remember the ratios and all the tips I will share in this post. And you can make perfect Swiss buttercream anywhere you go! 💪🏻
How is Swiss meringue buttercream different from other types of buttercream?
Here is the list of some of the popular buttercreams and how they are made:
- Swiss meringue buttercream: Swiss meringue + Butter
- Italian meringue buttercream: Italian meringue + Butter
- French buttercream: Pate au bombe + Butter
- American buttercream: Sugar + Butter
- German buttercream: Pastry cream + Butter
- Russian buttercream: Condensed milk + Butter
- English buttercream: Anglaise sauce + Butter
You can add extracts or other ingredients to them, but they are the main components.
📌 Ingredients you’ll need to make Swiss meringue buttercream
You'll only need 3 basic ingredients to make this Swiss meringue buttercream frosting: egg white, sugar, and butter.
- Egg white: Ensure that no yolk, liquids, or dirt is mixed in the egg whites to make a fluffy meringue.
- Granulated sugar: Swiss meringue is made by whipping heated egg whites and sugar in a water bath. Use white sugar, such as granulated sugar or caster sugar.
- Unsalted butter: Use soft butter to make fluffy and smooth buttercream. Leave it at room temperature beforehand.
- (Salt)
- (Add any flavor you like!)
📌 Step-by-step instructions to make Swiss meringue buttercream
Preparation
- Separate eggs. (Save the yolks for other uses, such as French buttercream, custard cream, anglaise sauce, etc.!)
- Prepare hot simmering water for the double boiler.


Tip💡
Ensure all the ingredients and tools are clean without yolks, oils, and liquids.
Enemies of fluffy meringue
Oil, liquids, or chemicals, such as soaps prevent the egg white from whipping well to make stiff meringue. Egg yolks contain oil, so separate them carefully.
The loose meringue leads to loose buttercream - Ensure all the tools and ingredients are dried and clean!
Heat egg white and sugar.
- Add egg whites and sugar in a bowl. And mix them with a whisk.
- Heat it with a water bath while mixing constantly and evenly until it reaches 160°F | 71°C.
- Immediately remove it from the heat as soon as it reaches the temperature.


Tips💡
- Use a water bath for Swiss meringue to heat egg white gradually and avoid it from getting cooked. Ensure that the bowl is not touching the hot water directly so eggs are not getting cooked with extreme heat. Simmering water is ideal even though the meringue might not get cooked with boiling water if you constantly mix while heating.
- Mix constantly and evenly to prevent egg whites from getting cooked partially. We tend to miss the spot around the edges of a bowl - Scrape off the egg whites often before it gets cooked or dried. This is the most time-consuming part, and the rest is easy. Keep going!
- The reason for heating the egg white and sugar to 160°F | 71°C: By heating egg white to 160°F | 71°C, you can create a very stiff and stable Swiss meringue that does not collapse easily. When you heat it less, the meringue gets looser and less stable, which leads to a looser, less stable buttercream. And when you heat it too much, egg whites can get cooked, which leads to a not-smooth, grainy buttercream. You can also kill salmonella in case it's there by heating it to the temperature.
- I highly recommend using a candy thermometer to check the temperature for accuracy. When you don't have it, check it by hand: Touch it and rub it with your fingers - The sugar granules shouldn't feel grainy when it's heated enough.
Whip the heated egg white and sugar.
- Pour it into a mixing bowl and immediately start whipping at high speed using a stand mixer with a whisk attachment. Don’t forget to wipe off the water under the bottom of the bowl so it does not go in the bowl to prevent the meringue from getting loose.
- Turn down the speed as it cools down: Touch the bottom of a bowl or meringue and check. Turn it down to medium heat once it feels comfortably warm. Turn it down to low to medium-low speed when it feels slightly warm.
- Stop whipping it when the meringue and bowl are cooled to room temperature. The finished meringue should look stiff but still elastic and smooth. The tips should curl up when lifting it with a whisk.



Tips💡
- Egg white whips A LOT more when the temperature is high. Once it reaches 160°F | 71°C, don't wait; start whipping immediately!
- Stop whipping the meringue when it's cooled to room temperature. The meringue slowly starts losing the volume when it's over-mixed.
- Ensure the meringue is not warm or cold. Butter melts when it's added to warm meringue.
- When making Swiss buttercream with a hand mixer: You can make Swiss buttercream with a hand mixer if you don't have a stand mixer. You'll need to constantly whip the meringue with your hands, which requires more work, but all the same tips apply.
- I used a separate bowl to heat egg whites and sugar this time, but you can also use the bowl of a stand mixer. The benefit of it is that you can start whipping right away. The con is it's a bit harder to mix because of the shape of the bowl.
Add butter to the meringue and whip.
- Add soft butter and whip at medium speed. Fast speed is needed to let them blend well.
- Clean the bottom and sides of the bowl and whisk a few times to ensure it is incorporated evenly.
- As an option, whip the buttercream at low speed at the end for a minute or longer to eliminate some big air holes, especially when it's whipped at high speed for a good amount of time.


How much should we whip the buttercream?
It's up to you, but it is not a must to whip a lot because the buttercream is already fluffy, thanks to the meringue. Whip it longer if you want to make it a little more airy.
Tips💡
- The temperature of the butter is the key to combining meringue and butter beautifully. When using cold and firm butter, it leaves pieces of butter in the buttercream, and the meringue can lose some volume. When using partially melted butter, the buttercream gets looser. Ensure to use soft butter at room temperature!
- You can add all the butter at once or divide it into 2 times if you prefer. There is no need to add it little by little with this recipe!

...And it is done! Enjoy frosting any cakes using this creamy frosting.
📌 How to color Swiss meringue buttercream
You can add flavors or colorings together with butter or at the very end of the process.
I recommend paste or gel food coloring - They color better and won’t affect the consistency much compared to liquid food coloring.


📌 How to store Swiss meringue buttercream
Store the buttercream in an airtight container. One batch of the buttercream fills a 1 32-oz container.
I sometimes like to wrap it with plastic wrap because I can cut the edge, insert it in a piping bag, and pipe it right away.
You can store it in the fridge for up to 5 days or a few months in the freezer.

Tip💡
Any buttercream gets softer when the room is warm and firmer when it’s chilled due to the butter inside. I recommend using it immediately or leaving it at room temperature for some time after chilling it in the fridge to enjoy a fluffy and creamy texture.
How to thaw it:
Leave the container at room temperature to thaw it. When it is stored in the fridge, it takes a few hours on average to make it soft again. It can fluctuate depending on the room temperature and the amount of buttercream.
When it is stored in the freezer, It typically usually takes 5 - 7 hours to soften it at room temperature.
There is no need to re-whip the buttercream after thawing it. you can use it immediately! It should stay nice and fluffy when it's made successfully.
The Swiss buttercream after thawing it from the fridge:

📌 Other variations of Swiss meringue buttercream
Pair this smooth frosting with a different flavor and enjoy many variations, such as:
- Vanilla buttercream: Add vanilla extract or vanilla bean. The most basic frosting you can use for all kinds of cupcakes and layer cakes!
- Lemon buttercream: Add lemon curd and it'll turn into a perfectly citrusy scrumptious lemon cream! It's one of my favorite flavors of all time.
- Strawberry buttercream: Add fresh strawberry jam. The flavor of delicious strawberries spreads in your mouth! The chunks of jam also make a cute accent to the look.
- Caramel buttercream: Add caramel sauce. Make darker or lighter caramel sauce depending on how bitter you want it to be. I like to use dark caramel sauce with some sea salt!
- Chocolate buttercream: Add cocoa powder or melted chocolate (I recommend adding it as a chocolate ganache) to turn it into an amazing chocolate Swiss meringue buttercream. With melted chocolate, you can make more shiny, smooth-looking frosting and control the bitterness and flavor by using different types of dark chocolate.
- Almond buttercream: Add almond extract. It is one of the most popular flavors of all time.
- Coffee buttercream: Add Instant coffee, coffee anglaise sauce, a splash of cooled and concentrated expresso coffee, etc.
- Peanut buttercream: Add peanut butter with some sea salt. It'll be a dream frosting for all the peanut butter lovers!


📌 Common Troubleshooting
Why is the meringue loose?
- That could be because the meringue was not heated enough. The lower the temperature, the looser the meringue gets.
- Or it could be because there were oil or liquids mixed in the egg whites or tools. They can also prevent egg whites from whipping well.
- Also, be sure to start whipping the heated meringue as soon as it reaches 160°F | 71°C. The meringue does not whip the same after it cools down.
Why is my Swiss meringue buttercream loose?
There are some possible causes you can think of, such as:
- The meringue was warm, and the butter melted partially.
- The meringue was loose.
- It was whipped for too long.
- The room was warm, and the butter got loose.
Why is my buttercream not smooth?
The most common causes are:
- Meringue: It could be grainy due to the cooked meringue. To avoid this, mix constantly and evenly while heating it, and try not to overcook it.
- Butter: It also could be because your butter was too cold. Cold butter doesn't blend well in the meringue. Ensure it is soft before adding it. (It should be about the same consistency as the meringue.)
Why did my buttercream get hard?
Check the temperature of the room. Any buttercream gets hardened when it's chilled due to the butter inside. And it starts melting slowly when it's left in a warm space.
📌 Frequently Asked Questions
You do not need to re-whip if you follow the instructions and the tips I mentioned in the post. It should stay stiff and stable!
Yes, a little bit of the liquid shouldn't affect the consistency a lot, but just note that there is a risk of making it loose when adding it too much. I recommend using thicker fillings when you have the option. For example, use lemon curd or fruit jam instead of lemon juice or fruit puree.
Yes, you can! This stable buttercream is perfect for frosting large cakes, such as tiered cakes or wedding cakes.
Yes! This buttercream can sustain heavy weight and works great for fondant cakes. Ensure to chill the frosted cake before covering it with fondant to keep the surface smooth and flat.
It stays fluffy at room temperature if the temperature is not too warm or cold. I always recommend moving it to the fridge when you are not using it within 8 - 12 hours to keep the freshness.
📌 VIDEO: Watch How To Make It!
To learn how to make Swiss buttercream visually and have a deeper understanding of all, watch this video!
Don't forget to subscribe if you liked it 😉
📌 More frosting recipes
📌 Cake recipes for Swiss meringue buttercream
- Vanilla Butter Cake
- Classic Chocolate Cake
- Chocolate Banana Cake
- Vanilla Sponge Cake
- Chocolate Sponge Cake
- Vanilla Roll Cake
- Baked Cheesecake
Or use any of your favorite cake recipes!
💬 If you loved this recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.

Perfect Swiss Meringue Buttercream
Equipment
- Saucepan
- Bowl
- Thermometer
- Stand mixer with a whisk attachment or hand mixer
- Spatula
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
- Preparation1. Separate eggs. (Save the yolks for other uses, such as French buttercream, custard cream, anglaise sauce, etc.!)2. Prepare hot simmering water for the double boiler. Tip💡Oil, liquids, or chemicals, such as soaps prevent the egg white from whipping well to make stiff meringue. Egg yolks contain oil, so separate them carefully.The loose meringue leads to loose buttercream - Ensure all the tools and ingredients are dried and clean!
- Heat egg white and sugar.1. Add egg whites and sugar in a bowl. And mix them with a whisk.2. Heat it with a water bath while mixing constantly and evenly until it reaches 160°F | 71°C. Immediately remove it from the heat as soon as it reaches the temperature.Tips💡1. Use a water bath for Swiss meringue to heat egg white gradually and avoid it from getting cooked. Ensure that the bowl is not touching the hot water directly so eggs are not getting cooked with extreme heat. Simmering water is ideal even though the meringue might not get cooked with boiling water if you constantly mix while heating.2. Mix constantly and evenly to prevent egg whites from getting cooked partially. We tend to miss the spot around the edges of a bowl - Scrape off the egg whites often before it gets cooked or dried. This is the most time-consuming part, and the rest is easy. Keep going!3. The reason for heating the egg white and sugar to 160°F | 71°C: By heating egg white to 160°F | 71°C, you can create a very stiff and stable Swiss meringue that does not collapse easily. When you heat it less, the meringue gets looser and less stable, which leads to a looser, less stable buttercream. And when you heat it too much, egg whites can get cooked, which leads to a not-smooth, grainy buttercream. You can also kill salmonella in case it's there by heating it to the temperature.4. I highly recommend using a candy thermometer to check the temperature for accuracy. When you don't have it, check it by hand: Touch it and rub it with your fingers - The sugar granules shouldn't feel grainy when it's heated enough.150 g Egg white, 225 g Granulated sugar
- Whip the heated egg white and sugar.1. Pour it into a mixing bowl and immediately start whipping at high speed using a stand mixer with a whisk attachment. Don’t forget to wipe off the water under the bottom of the bowl so it does not go in the bowl to prevent the meringue from getting loose.2. Turn down the speed as it cools down: Touch the bottom of a bowl or meringue and check. Turn it down to medium heat once it feels comfortably warm. Turn it down to low to medium-low speed when it feels slightly warm.3. Stop whipping it when the meringue and bowl are cooled to room temperature. The finished meringue should look stiff but still elastic and smooth. The tips should curl up when lifting it with a whisk.Tips💡1. Egg white whips A LOT more when the temperature is high. Once it reaches 160°F | 71°C, don't wait; start whipping immediately!2. Stop whipping the meringue when it's cooled to room temperature. The meringue slowly starts losing the volume when it's over-mixed.3. Ensure the meringue is not warm or cold. Butter melts when it's added to warm meringue. 4. When making Swiss buttercream with a hand mixer: You can make Swiss buttercream with a hand mixer if you don't have a stand mixer. You'll need to constantly whip the meringue with your hands, which requires more work, but all the same tips apply.5. I used a separate bowl to heat egg whites and sugar this time, but you can also use the bowl of a stand mixer. The benefit of it is that you can start whipping right away. The con is it's a bit harder to mix because of the shape of the bowl.
- Add butter to the meringue and whip.1. Add soft butter and whip at medium speed. Fast speed is needed to let them blend well. 2. Clean the bottom and sides of the bowl and whisk a few times to ensure it is incorporated evenly. 3. As an option, whip the buttercream at low speed at the end for a minute or longer to eliminate some big air holes, especially when it's whipped at high speed for a good amount of time. How much should we whip the buttercream?It's up to you, but it is not a must to whip a lot because the buttercream is already fluffy, thanks to the meringue. Whip it longer if you want to make it a little more airy. Tips💡1. The temperature of the butter is the key to combining meringue and butter beautifully. When using cold and firm butter, it leaves pieces of butter in the buttercream, and the meringue can lose some volume. When using partially melted butter, the buttercream gets looser. Ensure to use soft butter at room temperature!2. You can add all the butter at once or divide it into 2 times if you prefer. There is no need to add it little by little with this recipe!453 g Unsalted butter
Video

Oluwasanmi Olayemi says
Very easy to do and easy to undestand
ayacaliva says
Thank you so much!!