Swiss meringue buttercream made with egg whites, sugar, and butter, ideal for smooth layer cakes, clean edges, and stable cupcake frosting.
As a French baker who specializes in layer cakes, this Swiss meringue buttercream is my go-to frosting for smooth finishes and clean edges.
Made with egg whites, sugar, and butter, this vanilla Swiss buttercream is less sweet than American buttercream and ideal for cakes and cupcakes.
I use this exact base to create Nutella, caramel, Biscoff, fruit, and chocolate Swiss buttercream variations in my cake recipes.
Why you'll love this recipe
- Light and silky texture - Smooth, airy buttercream that feels light on the palate, never heavy or greasy.
- Perfect for frosting and piping - Holds its shape beautifully for smooth cakes, borders, and detailed piping.
- Easy to flavor and customize - Works perfectly with chocolate, Nutella, caramel, fruit purées, and more.
Ingredients you need
- Egg whites: carton egg whites or fresh egg whites, room temperature
- Granulated sugar: fine white sugar, not powdered or confectioners sugar
- Butter: unsalted, high-fat butter minimum 80%, softened
- Vanilla extract: pure liquid vanilla extract or vanilla bean seeds
Best tips for this recipe
- Use room-temperature egg whites for a smooth, stable Swiss meringue
- Heat egg whites and sugar gently until fully dissolved before whipping
- Whip the meringue until completely cool before adding butter
- Add butter gradually and keep mixing even if the cream looks curdled
- Finish with the paddle attachment to remove air bubbles and get a silky texture
How to Make Swiss Meringue Buttercream Frosting
Start with my Swiss meringue recipe, then turn it into buttercream as explained below.
Heat egg whites and sugar over simmering water until 160°F (71°C) and fully dissolved.
Whip on high speed until stiff, glossy peaks form and the meringue is completely cool.
Add softened butter gradually, then vanilla and salt.
Beat on high speed until thick, smooth, and silky.
Switch to the paddle and mix briefly to remove air bubbles.
Use immediately or store as needed.
How to Use Swiss Meringue Buttercream
This Swiss meringue buttercream is smooth, light, and easy to work with.
- Use it to fill and frost layer cakes with clean edges and a silky finish.
- Pipe it onto cupcakes for soft swirls, borders, or simple decorations.
- Apply a thin layer as a crumb coat before the final frosting.
- Flavor it with Nutella, caramel, fruit purée, or melted chocolate to match your cake.
- Best used for cakes and cupcakes that need a stable, not-too-sweet buttercream.
Storage
- Keep it in the fridge up to 5 days.
- Freeze up to 2 months, well covered.
- Bring back to room temperature, then re-whip briefly to restore a smooth, fluffy texture before using.
Recipe Variations
- Chocolate: mix in melted dark or milk chocolate, cooled but still fluid
- Nutella: add Nutella or hazelnut spread for a rich chocolate-hazelnut flavor
- Fruit: fold in fruit purée, compote, or freeze-dried fruit powder
- Caramel: add salted caramel for a deeper, buttery taste
- Biscoff or Oreo: mix in cookie spread or fine cookie crumbs
Troubleshooting: how to fix Swiss meringue buttercream
My buttercream looks curdled or grainy
This usually happens when the butter is too cold compared to the meringue.
- Keep whipping on medium speed for a few minutes
- If needed, gently warm the bowl (hair dryer or warm towel)
- The buttercream will come back together and turn smooth
My buttercream is too soft or runny
The butter is too warm or the meringue wasn’t fully cooled.
- Chill the bowl for 15–20 minutes
- Whip again until the texture becomes thick and stable
My buttercream has air bubbles
This is normal after whipping.
- Switch to the paddle attachment
- Mix on low speed for 1–2 minutes to smooth it out
My buttercream looks yellow
This is the natural color of butter.
- Add a tiny drop of purple gel food coloring to neutralize the yellow
- Or whip a bit longer to lighten the color
Recipe Questions
Can I make Swiss meringue buttercream ahead of time?
Yes. You can prepare it up to 5 days in advance and store it in the refrigerator, well covered.
Does Swiss meringue buttercream harden in the fridge?
Yes. It firms up when chilled. Let it come back to room temperature, then re-whip briefly before using.
Is Swiss meringue buttercream stable at room temperature?
Yes. Since the egg whites are cooked, it stays stable at room temperature for up to 24–48 hours in a cool environment.
Why is my Swiss meringue buttercream too soft?
The butter may be too warm or the buttercream needs more whipping time to emulsify properly.
More Buttercream Frostings
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Swiss Meringue Buttercream Recipe
- Total Time: 40 minutes
- Yield: 12 portions
Description
Light, silky, and perfectly smooth Swiss meringue buttercream made with whipped egg whites and butter — a stable, creamy frosting ideal for layer cakes and cupcakes. Makes enough to fill and frost one 2-tier 6-inch (15 cm) cake or pipe about 12 cupcakes.
Ingredients
- 150 g (¾ cup) egg whites - about 6 large, room temperature
- 150 g (¾ cup) granulated sugar - white sugar
- 300 g (1 ⅓ cups) unsalted butter - softened, at least 80% fat
- 10 g (2 tsp) vanilla extract - pure liquid vanilla
Instructions
- Place the egg whites and sugar in the metal bowl of a stand mixer and set it over a saucepan of simmering water (double boiler). The bottom of the bowl must not touch the water.
- Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C). When you rub a little between your fingers, you should feel no sugar grains and the mixture will be hot but not boiling.
- Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on high speed for 15–20 minutes, until the meringue is very thick, forms stiff glossy peaks, and the outside of the bowl feels completely cool.
- Switch to the paddle attachment. Add the softened butter a few pieces at a time on medium speed. The mixture may look thin or curdled at first; keep mixing and slowly adding the butter until it turns into a thick, smooth buttercream.
- Add the vanilla extract (and a pinch of salt if you like) and mix for 1–2 minutes, until the frosting is creamy and well combined.
- Finish by mixing on low speed with the paddle, or stirring with a spatula for 1–2 minutes, to push out air bubbles and get a perfectly smooth Swiss meringue buttercream.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months; bring back to room temperature and re-whip briefly before using.
Tips:
- Use a kitchen scale for accurate measurements
- Make sure the meringue is completely cool before adding butter
- Butter should be soft but not greasy or melted
- If the buttercream curdles, keep mixing — it will come together
- Switching to the paddle helps remove air bubbles for a smooth finish
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: cakes, Dessert
- Cuisine: American
Nutrition
- Calories: 66
- Sugar: 14
- Sodium: 31
- Fat: 1
- Carbohydrates: 14
- Protein: 1
- Cholesterol: 2
Deedee
Good evening Fadela, thank you very much for your recipe! I have to make a cake with sugar paste in banoffee flavor but I don't know what cream to use for the filling. I would like to make a banana compote with a caramel ganache. Normally I'd make a mascarpone whipped cream without the sugar paste, but now I don't know whether the Swiss meringue buttercream won't be too sweet, or a vanilla buttercream? I'd like something a little refreshing... Thanks a lot!
Fadela
Hello, it's difficult to put a light frosting in a sugarpaste covered cake (unless it can be kept in a cool place with a special sugarpaste). For a sugar-paste cake that can be kept at room temperature, you can choose between these smbc/buttercream/ganache frostings. You can always reduce the amount of sugar in the smbc
Fadela
Hello, it's difficult to put a light frosting in a sugarpaste covered cake (unless it can be kept in a cool place with a special sugarpaste). For a sugar-paste cake that can be kept at room temperature, you can choose between these smbc/buttercream/ganache frostings. You can always reduce the amount of sugar in the smbc
Annie
Good evening,
Thank you for your two SMBC IMBC recipes.
Is it possible to fill my Christmas log with one or the other of these 2 creams? Could you please advise me?
Can I use the same cream for the inside as for the top?
Thank you for your precious advice and for sharing.
Fadela
Hi Annie, yes you can use these 2 buttercream recipes to cover and decorate your Christmas buche, but for the filling I'd rather advise you to make a lighter recipe, a mascarpone whipped cream, a whipped ganache, your cake will be better and less heavy.
Fadela
Fadela
Hi Annie, yes you can use these 2 buttercream recipes to cover and decorate your Christmas buche, but for the filling I'd rather advise you to make a lighter recipe, a mascarpone whipped cream, a whipped ganache, your cake will be better and less heavy.
Fadela
Evelyne K
Hello
Thank you for your wonderful blog.
I would like to make the SMBC to fill and cover a praline flavored layer cake with the praline paste, is this a good idea? Does it work with praline? And I want to make the cake the day before the birthday.
Thanks for your reply.
Fadela
Hello, yes it's quite possible to flavor the smbc with praline and it works very well, but it's a bit heavy to fill the cake, so try a lighter special Paris-Brest frosting for the inside.
It's also possible to make the cake 1 or 2 days ahead of time.
Celine
Best recipe ever! Thanks so much! Very easy!
Thy tuyet
I've made this recipe several times and got it right the first time. I now make it regularly, and it's perfect, thanks to your invaluable tips.
Thank you for your blog.
Fadela
Thank you very much for your feedback on this recipe ❤️
Justine
Great recipe!
So, does a cake or cupcakes decorated with this buttercream keep in the fridge for up to a week?
Thank you!
Fadela
Hello Justine and thank you! Yes, you can keep your buttercream in the fridge for 1 week. After that, it will depend on the other fillings you use inside your cakes.
AmelBensouci
Thanks for the details, it's very well explained.
Fadela
Thank you very much ❤️
Maria
I just made it, mamaaaaa it's too good!!!! I added chocolate . Thanks again for all your great recipes
Fadela
Oh thank you so much Maria for this lovely feedback ❤️, with extra chocolate, it must have been delicious for sure!!!
Billaud
Hello, can I fill my layer cake with the Swiss meringue buttercream?
I'm looking for a filling that will keep for several days.
Fadela
Hello, yes it's even recommended to use this frosting or a simple buttercream if your cake is going to stay out of the fridge for a long time.
Patricia putti
Please tell me if I can color the SMBC with both gel and powder colors.
Fadela
Hello, yes it's possible, preferably with gel colorants, but you can also use powdered food colorants.
Fadela
Hello, yes it's even recommended to use this frosting or a simple buttercream if your cake is going to stay out of the fridge for a long time.
Fadela
Hello, yes it's possible, preferably with gel colorants, but you can also use powdered food colorants.