This is the Easiest Swiss Meringue Buttercream recipe you’ll ever make! Once you try it, you’ll want to use it to cover all of your cakes and cupcakes.
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Swiss Meringue Buttercream is my FAVORITE type of frosting—it tastes delicious, is a dream to work with, doesn’t crust, and isn’t overly sweet or greasy. In short, it’s almost perfect!
The only problem? It can be a big pain to make. I won’t go into all the steps—for that, you’ll want to read my post on how to make traditional Swiss Meringue Buttercream. But the point is, the whole Swiss Meringue shebang has been a necessary evil…until now. Introducing your new favorite recipe, The EASIEST Swiss Meringue Buttercream!
Traditional Swiss Meringue involves heating egg whites, then lots and lots of whipping. This recipe skips the heating step entirely, and still produces a rich, smooth, ultra-creamy buttercream with the characteristic texture and taste of Swiss Meringue. It’s as easy to make as American Buttercream, but it doesn’t crust over and it isn’t teeth-shatteringly sweet. You seriously NEED to try this recipe!
First things first: this is based on a frosting recipe by the amazing cake decorator Lauren Kitchens. If you want to see some real talent, check out her site! The frosting is not technically a Swiss Meringue, because the technique is different, but the ingredients and final product are so close, I have no problem calling this a lazy version of SMBC! I did a lot of tweaking and ended up with some very different ingredient quantities than the original recipe, to find the right balance of sugar + butter for my personal taste buds.
This recipe is so good, it’s the starring player in my NEW Craftsy class! This is my second class I’ve filmed with them, and I am THRILLED to share it with you. I am so proud of this one! It’s called “Get Started Decorating: Quick Birthday Cake Ideas,” and it has twelve (twelve!!!) different cake designs/techniques. Most of the cakes also have accompanying cupcake suggestions as well, so there is a serious boatload of information packed into these videos.
I love this class because it’s not fussy. None of the cake designs require a piping bag, we are NOT covering cakes in fondant, there are zero gumpaste flowers, and in short, it’s for people who might not have a ton of decorating experience or a ton of time to construct a super-elaborate cake. (Soooo, basically everybody!) The cake designs use common ingredients you can find in a store, they’re colorful and fun, and once you have the basic methods down, you can translate the specific design ideas to any occasion you want! (“Birthday Cake” may be in the title, but these are NOT reserved for just birthdays!)
Here’s a little glimpse of all of the cakes we make in the class. This was taken at the very end of the last day of filming. We shot all of these cakes and cupcakes in TWO days! Believe me when I tell you I collapsed in bed at the end of that week!
My Craftsy cake decorating class is now live, and you can read about it and watch a trailer here!
Now let’s get down to the business of buttercream.
Because the Craftsy class is aimed at beginners, I wanted a frosting recipe that would be easy to make—no heating of egg whites required! But I also didn’t want the standard American Buttercream, both because I think it tastes gross, and because it crusts over when it dries, and many of the designs require a non-crusting buttercream. Easiest Swiss Meringue to the rescue!
This frosting will seriously change your decorating life. I used it as a base for all of the cakes in the Craftsy class, and it was easy to work with, tasted great, and didn’t crust over, so I could press the various candies, sprinkles, and many (MANY) other assorted goodies into it, even hours after I frosted the cakes. That is gold, people.
FAQ About the Easiest Swiss Meringue Buttercream Video
What piping tip are you using in the video?
It’s a closed star tip, Ateco #849. You can get the closed star tip here.
What is that mixer attachment you are using?
It’s called a beater blade, and I LOVE it. Literally never use my regular paddle, ever! Get one!
Where can I get those cupcake cups?
Sadly, I don’t know! I bought them at Michael’s Craft Store, but can’t find a link to them online anywhere. If you search for “paper baking cups” online, you’ll find similar shaped cups in lots of cute patterns, though.
Is it safe to eat raw egg whites? / Do I have to use egg whites in a carton?
I recommend using pasteurized egg whites for food safety reasons. Pasteurizing means the whites have been heated to kill the bad bacteria, so you can safely consume raw whites. If you cannot find pasteurized whites in a carton, look for pasteurized whole eggs, and separate out the whites yourself. If you cannot find either, and you personally feel comfortable eating raw egg whites, then you can use regular whites. OR just use this recipe for traditional Swiss Meringue! The whites are cooked in that recipe, so it is safe to use regular eggs.
How to Make the Easiest Swiss Meringue Buttercream Video:
The EASIEST Swiss Meringue Buttercream
Ingredients
- 6 fl oz pasteurized liquid egg whites (3/4 cup)
- 24 oz powdered sugar (6 cups)
- ½ tsp salt
- 24 oz unsalted butter (3 cups) , at room temperature
- 2 TBSP vanilla extract
Instructions
- Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
- After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture. It can be used right away, or stored in the refrigerator for up to two weeks, or the freezer for up to two months. If you have chilled the frosting, let it come to room temperature and then beat it for several minutes to smooth it out and restore its texture before using it.
- To make chocolate buttercream, chop 12 oz unsweetened chocolate, and place it in a microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Once the chocolate is melted, let it cool until it is completely room temperature. Make the frosting as described, and after it is finished, add the melted and cooled chocolate. Mix on low speed until the chocolate is completely incorporated.
Notes
Nutrition
Want to learn to make traditional Swiss Meringue buttercream? I have a Swiss Meringue Buttercream photo tutorial and recipe right here!
Here are a few of my favorite cake recipes that would be great with this Easiest Swiss Meringue Buttercream:
Chocolate-Covered Strawberry Cakes
Although I found this recipe to be incredibly easy, I thought it was way too sweet for Swiss buttercream. It was also not very stable (melted easily) since it was all butter and the meringue was uncooked. I would love to say I’m adopting this for the future, but I won’t be making it again.
Hey Bethany, I am sorry to hear it! I would love to troubleshoot with if you were interested in giving it another shot. You could email me and we could work it out. Thank you so much!
Good. I felt it lacked flavor, a bit one note, not overly sweet, just too subtle in flavor but that could be my fault (I used vanilla bean paste, maybe it could’ve used something sharper). It had good structure, I piped beautiful roses with it. I served a dozen cupcakes, half were piped in this buttercream and the other in a brown butter buttercream using a recipe I got elsewhere, the ones using this buttercream were gone in minutes! Thanks for a fast and easy recipe.
Thanks, Lu, I’m glad you enjoyed it! I agree that the flavor is pretty subtle. I usually use a hefty pinch of salt, and if I’m going for a neutral flavor, my favorite way to flavor it is to use a mix of vanilla bean paste and Lor-Ann Princess flavoring. It’s a mix of vanilla, almond, and lemon, and it’s a really nice all-purpose “bakery cake” flavor. 🙂
Can I store the Swiss meringue buttercream? How and for how long? Thanks a lot!
Hey Francisca, I store it in a large plastic container with plastic wrap placed directly on top. I keep it in room temperature for several days, the refrigerator for up to a month and the freezer for up to six months!
Hello
There is an error in the measurements. It converts 24 oz/6 cups for icing sugar. And 24oz/3 cups for butter. I used 6 cups of sugar and 3 cups of butter and it turned out very sweet.
Hey Subrina, this is actually a common question here is a link that can answer your questions. Those measurements are correct! https://www.sugarhero.com/frequently-asked-questions/#measurements
Best ever! This is now my go to!
Hey Jennifer, I am so glad to hear it! Thanks so much for your feedback!
Hi I’m planning to educe amount of sugar by at least half, and add a little cream of tartar for stability? Anyone have experience on doing so? It is such a great recipe sans the sweetness level. Thanks!
Hey Amara, I have never tried that myself I would love to hear how it goes, if you wouldn’t mind reporting back to us! Best of luck!
Although tastes and looks great. Ended as a melted mess the moment the cupcakes where displayed outdoors for a short period of time.. how can i make it more stable please?
Hey Cheyenne, I’m sorry to hear that! Like any Swiss Meringue when displayed in direct sunlight or high temperatures it will get softer and tend to melt. You can substitute half the amount of butter for shortening. It will still give you a great flavor with more stability. Let me know how it goes!
How do you get rid of the air bubbles on the buttercream?judee
Hey Judee, I have a couple suggestions. A paddle adjustment will be better than a whisk, seeing as it won’t let air bubbles in. Once it is completed turn it to low and let it mix for about 5 minutes that will help smooth anything else out you need. Lastly if you have the need for a large batch (it saves really well) fill it till it is above the paddle then it wont have room for air to be introduced while mixing. I hope that helps! Thanks so much.
Hi is the easiest Swiss meringue safe for young children (3yr old) to consume? Can I use 100% coconut sugar or honey? Will it work? If no, what other “sugar” substitutes would you recommend? Will the buttercream melt or “sweat” if it is in a 86F environment (I live in a tropical country, daily temp is 86-91F n humid)? Want to make this and bring for an outdoor party. Sorry for so many questions, thanks so much.
Hey Connie, yes the FDA has said that if the eggs are pasteurized it is safe to eat. I haven’t tried it with other sugars, my concerns would be with the texture if you use a grainy sugar. I don’t think honey would work. You could make a quarter batch and play around with it and see what works for you of course. Just like any meringue buttercream it will melt in the heat and especially direct sunlight. My suggestions would be to keep it refrigerated as long as possible, and keep it out of direct sunlight. I hope it all works out! Good luck!!
Perhaps if you wanted a sugar substitute you could make your own powdered sugar with bakers stevia and corn starch? I remember seeing something on Pinterest about sugar free frosting and have considered trying this.
I don’t know how old this comment is but sugar is a very, very important ingredient for preservation and food safety reasons. High sugar content inhibits bacteria growth which is essential for recipes like this to retain their food safety qualities without temperature control. Please, please, please, follow them as written.
If you don’t want to use sugar, use a different recipe or don’t make desserts like this. It may sound harsh but you could actually make people sick by trying to avoid sugar. You have to trust that some recipes are written the way they are for a reason. You need to educate yourself about why some ingredients are present before trying to alter recipes, especially those that contain potentially hazardous ingredients.
I made this with a small change and it was fantastic! I re-constituted 3 TBPS Meringue Powder in 3/4 Cop of warm water, stirred well., and substituted that for the egg whites before proceeding with recipe. Buttercream was beautifully fluffy and creamy and piped perfectly. I used slightly less butter as well. Thanks for a great recipe!
Hey Marj, I am so happy to hear it worked out so well! Thank you so much for your feedback, and all your tips and tricks. Sounds great, thanks again!
I doubled this recipe and will have to make another double batch. I am making 5 – 9″ cakes, a 6″ and a 12″, for my parents 25th Anniversary. Trying to replicate the one when they got married. I’ve never made this icing before and it turned out great!! I added a splash of almond extract for the “wedding cake” icing flavor is all I changed and it was delicious!! Thanks Elizabeth!!
Hey Jennifer, that sounds amazing. I am so happy to hear it that it worked out so well, I appreciate your feedback! Thank you!!
Hi there!! Love love love this recipe!! I wanted to know if this buttercream was more stable than Italian meringue buttercream?
Hi Jae! I would say this is less stable than Italian meringue. In my experience Italian is always more stable than Swiss, since I feel the cooked sugar syrup gives it some stability, and this recipe is on par with most other Swiss meringues. It should be fine for most uses but I would not recommend using it outdoors in hot weather or direct sunlight.
I really wanted to love this, and it makes a decent frosting compared to American buttercream, but it’s too sweet and the flavor doesn’t compare to the real stuff made with good fresh egg whites. Alas!
Really liked it alot. Substituted egg white powder for liquid egg whites aa i couldnt find it easily. The result is amazing. I did use less butter though.. will use the buttercream tomorrow. Can i add more butter if i feel its less stable tomorrow?
Yes, definitely! Just make sure the butter is totally room temp and the buttercream is too, and if it doesn’t seem to come together at first, continue to beat it until it does. Please come back and let us know how it turns out for you!
Can I use a carton of egg whites for this recipe?
Yes, I actually recommend using egg whites in the carton because they’re pasteurized, and thus safe to use without cooking. Just be sure to get 100% whites and not the “Egg Beaters” variety.
Lauren,
I changed the servings for the cups on the Lazy SMBC from 8 to 12, used the new amounts the recipe showed and it turned out just awful. It is really soft, tastes totally of vanilla (the new recipe called for 3 Tbsp of vanilla!) and is just not usable. I did try adding more XX sugar, but no help! Any ideas?
Hi Susan, changing the quantity on the recipe card changes the weight measurement, but unfortunately it’s not able to change the cups measurement. If you’re going by cups, the correct measurement for a 1.5 batch for powdered sugar is 9 cups, so if you’re experiencing soft buttercream my suggestion would be to add more powdered sugar. Did you measure the other ingredients (egg whites, butter) by weight or volume? I’m sorry for the confusion and would be happy to help you troubleshoot further.
Wanted to reply on my comment but its not allowing me to for some reason. Anyway rated this recipe 5star now cs its awesome! It tastes less sweet than american buttercream but sweeter than swiss meringue and less buttery as well.. loved it. Will be using this from now on. However I found it a little grainy. Like i could feel the icing sugar when biting into it.. nonetheless loved it.
Hi Bella! I’m so glad to hear you like the frosting. The grainy texture you’re referring to is usually a result of the powdered sugar used. Powdered sugar usually has corn starch or another starch added to it to keep it from clumping, and some brands of powdered sugar are much coarser than others. I prefer C&H/Domino sugar if that’s available to you. Some organic powdered sugars are made with tapioca starch instead of corn starch, and those can be good choices too, but it’s much more expensive so it’s not really a great option for a lot of people.
Anyhow, long story short, I encourage you to experiment with different powdered sugars to try and find one that will minimize that grainy texture. Delicious experimentation! 😀
Love, love, love this recipe. Very simple and it tastes amazing. I always use it in my cakes but does anyone know more or less how many cupcakes does it ice?
Hi Catalina, glad to hear that you enjoy it! For cupcakes, it depends on how you’re frosting them. If you’re doing a smaller swirl or spreading it on with a spatula, I’d estimate you can frost 24-30 cupcakes. A big bakery-type swirl would probably be closer to 16-18 cupcakes.
Hey! I made this frosting a week ago used some and stored it in the refrigerator. Now I’m thinking of making a cake this week… can i use the old frosting and new one to frost a cake. Can that cake be left at room temperature for long.. im worried that the old frosting’s taste may turn stale and affect the new one too..
Hi Bella, The frosting should be just fine! You can definitely still use it. Just let it come to room temperature COMPLETELY, then beat it again until it’s nice and smooth. It shouldn’t taste stale at all. And yes, you can leave the frosted cake out at room temp for a day or two with no ill effects. Enjoy!
How’s many cupcakes do you think I can frost with this recipe?
Hey Michelle, it depends on how you’re frosting them. If you’re doing a smaller swirl or spreading it on with a spatula, I’d estimate you can frost 24-30 cupcakes. A big bakery-type swirl would probably be closer to 16-18 cupcakes.
This recipe sounds wonderful! Do you have any suggests for a CHOCOLATE version?
Yes! There is a chocolate version in step #3 of the recipe. I hope you’ll let me know what you think! Thanks Sharlene. 🙂
I really liked the outcome but not sure if I got the recipe right as I had to tweak it? it was far to buttery in comparison to the usual buttercream i make? Is this usual? So I did 240z unsalted butter and 24oz of icing sugar (im british) usually when making buttercream there is alot higher quantity of sugar in relation to the butter? so i had to add more icing sugar and then a bit of milk! however it did still seem to work? just wondered what you would advise?
Hey, one of the ways it is different from American buttercream is that it does have the same amount of butter as sugar. I think it can come down to personal preference if you like the butter taste or not. It sounds like you did everything right. I am happy to hear you were able to play around with it and make it work for you!
Such a perfect frosting!
Thank you so much! So glad to hear it! Yay!!
This is a great recipe, Elizabeth! It is less sweet than American Buttercream and goes on cakes so smooth! I was able to make simple flower decorations, rosettes and swirls with no problems! This will be my go to recipe from now on! Thank you!!
Hey Carol, I am so glad to hear that!! I am so happy you loved it!
Hi! This is my go to and absolute favorite frosting recipe. I cannot even tell you how many compliments I receive when I serve it. Have you ever made this into a peanut butter SMBC? How could I do that?
Hey Keri, you can totally add peanut butter. Your best bet would be to add PB2 powder after you have finished making the regular buttercream. If you can’t get your hands on some PB2 powder you can use regular peanut butter (not natural peanut butter) just start adding small amounts at a time. Keep an eye on the texture to make sure it doesn’t separate and will be great! Thank you so much!
OMG, this is the recipe I have been wanting FOREVER! I have tried traditional Swiss Buttercream several times and it never works. This worked the first time and every time I have used it since and has become my go to recipe for frosting. Thank you thank you thank you for making it super easy.
Hey Anne, Yay!! I am so glad to hear it. Thank you, and your cupcakes are GORGEOUS!!
Not sure if I already left a review- I lovvvveeeeeew this recipe! Its my go to smbc! Iv made it like a gazillion times! Its very stable too. Okay my question is how can i make this into chocolate smbc please. Do I use cocoa powder or should i use melted chocolate? Either way how much should I add hmmm. Thanks in advance. Siti
Hey Siti, I am so happy to hear you love it so much!! Thank you for your feedback! As for the chocolate I like to do mine with unsweetened chocolate and you can find the instructions in the recipe on step three. Thanks again!
I haven’t made the recipe yet but am wondering if I can freeze this icing?
Hey Linda, I store it in a large plastic container with plastic wrap placed directly on top. I keep it in room temperature for several days, the refrigerator for up to a month and the freezer for up to six months!
So do you have to refrigerate the cupcakes after using this recipe, fir food safety?
Hey Lori, I would say they are fine to sit out at moderate room temperature for six to eight hours. If it’s going to be longer than that I would recommend refrigerating them. For the best taste and texture I would serve them at room temperature. Thanks!
I tried with the boxed egg whites. They didn’t stiffen,so I googled and boxed eggs do not work. The box says not to be used for meringues.
Hi AW, This recipe doesn’t require the egg whites to be stiff. If you watch the video, you’ll see that they never reach a stiff peak stage, and the written recipe doesn’t mention it either. Boxed egg whites are necessary since this recipe doesn’t heat the egg whites, so it requires the use of whites that are already pasteurized, for food safety reasons. Hope this helps.
How do you get the frosting so white? I bought clear vanilla but with the butter, it comes out cream colored.
Hi Jacquie, There’s a couple reasons frosting turns out white. It’s pretty common for buttercream to be slightly ivory since butter has a yellowish color. The color of your butter has a lot to do with it–some butter is much more yellow than others, so the butter you start with will impact the final color. You can also add a tiny amount of purple food coloring (like, dip a toothpick into purple gel color and add just the tip of a toothpick’s worth!) and mix it in. Purple and yellow are opposite on the color wheel, and purple will help cancel out the yellowish undertones. Finally, if pure white is very important, you can swap some of the butter for shortening, which will help with the color.
Made a small batch of this recipe for trial and loved it! Thank you. Its stable and holds the shape well, also less sweet compared to the American buttercream.
Hey Sanjana, YAY!!!! That looks so good!! I am so glad to hear it worked so well for you! Thanks for your feedback!
I’ve made Swiss buttercream probably 20 times but this is the first time using your shortcut recipe. I don’t love it. I am not sure if it’s the powdered sugar or what, but it’s more American buttercream tasting to me. Plus, it was the first time a Swiss meringue buttercream broke for me. Quick to fix with a minute over a double boiler but I think I’ll stick with the original version. Using this for your cookies and cream cake which is, by the way, a 5 star cake I have made many times and LOVE!
Hey Lindsay, I am sorry to hear you had trouble with it. If that is something you ever want to try again and want help troubleshooting feel free to email me! I am happy to hear you enjoy the cookies and cream cake! Thanks!
I love this buttercream but it tend to melt really quickly in heat. Doesn’t hold up piping either. Can I make this with Crisco to make it more stable. Would I stand up to the heat of the butter is replaced with Crisco.
Hey Taye, Buttercream is definitely better in a cooler temperatures. Just like any buttercream, it will melt when it is too warm. Yes, you can help maintain the structure by swapping half the butter for shortening, you will be sacrificing some of the flavor. It might be a good trade off if you want to make it work though. I would try and keep it chilled anytime you can and definitely keep it out of direct sunlight. I hope that helps! Good luck.
This does NOT taste like a traditional swiss meringue. I made this , and while it was light and piped nicely, it was too sweet, and honestly, confectioners sugar does not taste that great, Too sweet, undesirable starchy aftertaste from the powdered sugar. Will not be making again, it was a sad waste of good butter.
Hi Marie, Sorry to hear the buttercream wasn’t to your liking. There is a wide variety in quality between different types of confectioner’s sugar. Some brands do have an unpleasant starchy taste and gritty texture. My personal preference is to never use store brand sugar, and to only use C&H pure cane sugar, but your mileage may vary.
Loved it.! Holds the shape well when frosted and not as sweet as the ABC.
Hi, I made this recipe a few times and it worked perfectly. But the last two times I have made it, it’s gone soupy and I haven’t been able to rescue. Do you have any suggestions
Hey Hannah, my first question would be if anything has changed while you make it? Have you changed your environment, ingredients, the way you are measuring? It sounds like you have had it work before so I am curios if anything has changed throughout the process that could be impacting it to turn soupy? It is a bit hard to tell you exactly without more detail. I would love to troubleshoot with you more, feel free to send me an email with more details and we can have you making some delicious buttercream soon enough!
I love this recipe!! I use it all the time. However, I am making a lemon cake and wanted to know if i just use lemon extract versus vanilla if that would work, to make lemon buttercream? Also, i’d like to tint the icing pink as well. Do you think I can do both? Thanks!
Hey Jessica, so glad you love it! I am thrilled to hear it. You can definitively flavor and color the buttercream. That should be no problem! Lemon extract is a great start to getting a lemon flavor. However if you can get your hands on some citric acid use it! It can sometimes be found by the spices in large grocery stores or ordered online. It is a very sour powder that comes from citrus fruits and it gives the most perfect tangy flavor! You don’t need to add much about 1/8 tsp it is usually what is used in baked goods, and frostings that gives a very real tangy flavor. Perfect for lemon flavor! As for coloring the buttercream, I always suggest using gel food coloring. You don’t need to use as much or worry about it making your buttercream runny. I hope that helps! I would love to hear how it goes! Thanks so much!
My go tp recipe!x
Hey Grace! So glad to hear it!!