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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If you’re looking for the Easiest Swiss Meringue Buttercream recipe (aka cheater’s Swiss Meringue), you’ve come to the right place! While you’re here, make sure you sign up for my newsletter so you get every future dessert post sent straight to your inbox!
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
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.
A note about the ingredients: this recipe calls for pasteurized egg whites. IT IS SAFE to consume egg whites without cooking them, as long as you make sure that the whites you buy are pasteurized. To save time, I buy them in a carton--look for 100% egg whites, not liquid egg substitute. If you cannot find them in a carton, you can buy pasteurized eggs and separate them yourself. You’ll need about 5-6 large eggs to get the ¾ cup called for in the recipe.
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
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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.
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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.
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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.
Recipe Notes
This recipe is adapted from a frosting recipe by Lauren Kitchens.
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
Hi. Thank you so much for your recipe. Your cakes look gorgeous!
The first time I made your recipe it worked great, but it still wasn’t exaacctly what I’ve been searching for. 2nd time I made it with less sugar, but then it was unbalanced buttery.
3rd time, I just think I’m really goofing things up now.
I do realize that your recipe is less sweet than ABCs but I’m still trying to reduce the sweetness.
Any suggestions from anyone will be helpful 🙂
Also, has anyone tried this with granulated sugar?
Hi Zia, This is a tricky question, because as you’ve discovered, buttercream is always a balance between sugar and butter flavors. Believe it or not, my recipe actually uses HALF of the amount of butter that some other people use in similar recipes. (I really don’t like it when my frosting tastes like pure butter!) So although it’s sweeter than other SMBCs, it’s not as heavy…that’s the trade-off I’ve chosen. There’s not really a way to reduce the sugar by much without then having the butter flavor increased. I think adding high quality flavors, like vanilla bean paste or LorAnn Princess flavoring emulsion, helps to give the buttercream a great taste and make it taste not as sweet. (And of course, tart flavorings really help with this!)
I wouldn’t recommend trying this with granulated sugar–my guess is the buttercream will turn out grainy and you’ll be disappointed in the texture. I do have a standard SMBC recipe that calls for granulated sugar, if you’d like to give it a try:
https://www.sugarhero.com/swiss-meringue-buttercream-recipe/
I have to say I’m put off from trying this with all that sugar – IF I were to make it, we have a product in the UK that has caster sugar with 1/3 being Stevia, a natural sweetener, you would hardly know the difference and I use this in baking all the time.
That cupcake wrapper is by Celebrate It. The design is called Vintage Blush/Rose Antique, but that includes several patterns.
That you!!! Mary to the rescue! 😀
Oh my goodness, you are MY Sugar Hero! I have never really cared for frostings or icings, they’re all too sweet, too heavy, too greasy, etc. This one, however, is light and fluffy and has amazing flavor without being too sweet! It’s awesome! And bless you, it’s so easy! It was a HUGE hit with everyone that tried it and I hunted this down again today to use for “babycakes” for a baby shower for my daughter this weekend. I just know it will be loved by all that attend!
Thank you again so much for this!!
At what part do I add food coloring?
Hi Liz, this recipe looks amazing and I’m looking forward to using it in my sister’s wedding cake! I’m doing a few layers – one ganache and another cream and strawberries between the cakes. My questions is whether this SMBC will be usable as a dam? Thanks so much!
This looks fab!
What sized cake would this quantity cover, please?
I need to cover the top and sides of a 4 (thin) layer cake, ABC filling between each layer – I’m wondering if I would need to double this ?
Thanks x
Hi, I love this recipe and have used it a lot! I wanted to add some Irish Cream flavor to cupcakes for St. Patrick’s day, do you think it would be safe to add some to the frosting or would it change the texture/flavor too much?
Hi, the 1st time I made this frosting, it was so good. I piped it right after. The 2nd time I made it, I had to put it in the fridge to use it the next day. It was ok, not as good…it felt greasy even after beating it for several minute…is it normal that the texture was not as creamy and light?
Hello, could i use meringue powder instead of liquid egg whites? I want to make a smash cake for my son with waves like icing decoration. Would this buttercream work well for that?
Do you think I could fold finely crushed Oreos in at the end to make a cookies and cream type frosting?
Hello, can i use fresh egg whites to make the frosting
Hi Elizabeth. Love your work. I’m researching on recipes of this style for wedding cakes. Have you ever added meringue powder to stabilise the recipe and make it crust. Sometimes it’s hot and humid in Australia. I like IMBC but it’s not reliable for bigger cakes. I also use Wilton Snow White, sometimes even a mixture of both. The recipe for hot climate is a bit difficult to work and get it smooth.
I’m hoping yours would be more stable on the heat and also easy to work.
I have a textured wedding cake coming up, and I would prefer if it crust a bit. Any advice is welcome. Thanks.
Hi Elizabeth. I’m researching on recipes of this style for wedding cakes. Have you ever added meringue powder to make it crust? Sometimes it’s hot and humid in Australia. I like IMBC but it’s not reliable for bigger cakes. I also use Wilton Snow White, sometimes even a mixture of both. The recipe for hot climate is a bit difficult to work and get it smooth.
I’m hoping yours would be more stable on the heat and also easy to work.
I have a textured wedding cake coming up, and I would prefer if it crust a bit. Any advice is welcome. Thanks.
I love this recipe! It’s the best!
I was wondering if it is adaptable to make it a cream cheese frosting? It’s usually pretty soft for me as is and I know cream cheese can be finnicky!
I would like to make this a crusting icing. Can I use half butter flavored Crisco to this recipe?
Does anyone know approximately how many cupcakes this recipe will frost if piped on in a rosette?
I haven’t tried this recipe yet, but did make the traditional SMBC recipe that you have a link for. It tasted buttery, but no complaints on that. I’m just looking for an easier way since I’m making it for my daughter’s wedding.
Also, can flavor extracts be used instead of vanilla? Anyone tried it successfully?
With all the butter how does the frosting come out white? Mine comes out with a yellowish tint. I did use clear vanilla extract. I want pure whit frosting if possible.
I believe the color of the butter has something to do with the yellowish tint… maybe try a lighter looking butter. I have some Costco butter that is not as yellow as others. I will try making this buttercream over the weekend with it. Will respond and let you know if it makes a difference. I will more than likely add a color to it before I frost my cake, but will definately make note of the color before I tint it.
Yes, definitely! Butter comes in a range of shades and if you use a butter that’s more yellow then the resulting frosting will be more yellow. I think it partially has to do with the fat content of the butter. I also use Costco butter (unsalted) and my frosting is typically a light off-white color.
Kelly, I understand that you need to use shortening if you want a white frosting. You’d give up some taste, but maybe it’s worth it.
Just made the Easiest Swiss Meringue Buttercream. Great results. Easy to make and recipe easy to follow. Thank you
Just make this!!! It’s awesome. Thank you for the recipe.
Can this be used on a wedding cake? And will it hold up in warm temperatures ?
I love this recipe! I made it for the first time today and added the unsweetened chocolate. It was so light and fluffy and not too sweet. I cut the recipe in half because I just wanted enough to frost 24 cupcakes and there was plenty. It will be my go to recipe from now on! Thanks a bunch!
I love using this frosting and outs my go to for anything. Does it need to be refrigerated? The stability seems to change after its chilled.
I’ve only made normal SMBC, so I’m hesitant about the egg whites in a carton not forming peaks. But since I’m making several hundred cupcakes for a wedding, the fast version would be lovely! With that said, should this recipe be followed exactly on the mixing times, rather than mixing until it looks right? And can it be made in advance and frozen? If so, I’m assuming I’d just let it come to room temp and mix again to the right consistency? Has anyone tried multiplying the recipe in a big industrial mixer rather than making the regular recipe in several batches?
Hi Jennifer, no need to worry about the whites forming peaks, because this recipe doesn’t require peaks at all. 🙂 The mixing times are guidelines, but especially if you’re doubling the recipe or otherwise adjusting it, you’ll definitely want to keep an eye on the mixing and go by the way it looks. I have two different mixers and the times for both mixers are slightly different because one is more powerful than the other.
As far as freezing, you can definitely make it in advance and freeze it! I actually have several containers in the freezer right now. 🙂 You just want to make sure that it is COMPLETELY at room temp, and then mix until it regains its creamy consistency. I like to mix on medium to fluff it up, then turn to low to get out the air bubbles–and always use a paddle instead of a whisk. I haven’t tried making it in an industrial mixer so I can’t comment on that–but I hope you’ll update us if you give it a try!
Can you please clarify the amounts
24 oz powdered sugar (6 cups)
24 oz unsalted butter (3 cups)
Is 6 cups a typo?
Thanks
Hi Gregg, 6 cups is correct. Each cup of powdered sugar weighs 4 oz, and each cup of butter weighs 8 oz, so the cup and weight measurements are right. Let me know if you have any questions about that!
How much cocoa would you add to make it chocolate SMBC? Also, at what stage would you add color? Can’t wait to try it!
Hi, I actually recommend using melted unsweetened chocolate rather than cocoa if possible–it gives it a richer flavor and better texture IMO. The chocolate variation is at the bottom of the recipe. 🙂
Thanks so much for this recipe. Can I add fondant accents to this frosting?
Yes, adding fondant to this buttercream is fine!
Best Swiss Meringue Buttercream EVER!!! This taste sooo good. I was a bit hesitant using this recipe especially trying a new recipe for a cake order however, it turned out perfect! The first time I made SMBC it was a sloppy mess and tasted like pure butter however, this recipe is so easy and it taste like a light melted vanilla ice cream for sure. My American buttercream days are over. Thank you so so much for this ingenious recipe! Many thanks!
Thank you so much, Jasmine, I’m so happy to hear that you loved it!
Hi Elizabeth,
I have used this recipe and love it! Thank you so much for such a great recipe. I have a question though. I live in Florida and we are coming in to summer which comes along with some hot weather. Do you think I could sub half the butter in this recipe for hi ratio shortening to achieve a bit more stability for those hot days or would it comprise the final product?
Hi Tania! You can definitely swap shortening in, and it’s always a good idea when dealing with high heat and humidity days. 🙂 You might lose a little flavor, but that’s nothing some strategic flavoring can’t fix. 😉
Hi Elizabeth. Thanks for posting your recipe. I’m just beginning to experiment with frosting recipes. I’m looking for something that tastes amazing, not too sweet and is creamy. However, I want to be able to use it to pipe with and use the Russian flower tips with. I tried your recipe. I have a Bosch mixer. I found that even before I added all the butter, the frosting was already fluffy. So could I just add the butter 1/4 c at a time or even 1 stick 1/2 cup at a time? Also, this does taste amazing! So amazing!!! But it melts when left at room temperature. I had to keep refrigerating my decorating bags. It was at perfect decorating consistency for about 3 minutes. It would then quickly become very soft and unusable. Have I done something wrong, or is that a characteristic of this frosting. Also after decorating, I have to store the cupcakes in the fridge or the frosting will start to separate. I live in Las Vegas. But it’s April and not extremely hot. It is 75 to 78 degrees in my house. What do you think?
Hi Tana, I’m wondering if it’s a mixer difference that’s causing the change in texture! One of the things that I like about this recipe is that it’s really stable to decorate and pipe with (obviously not at super high temperatures, but high 70s shouldn’t be a problem at all. I live in Utah and our summers get to be in the hundreds, and I usually only have issues if it’s a really hot day and/or I’ve been running my oven in the kitchen all day long.) Unfortunately I don’t have a Bosch so I can’t do direct comparisons, but I’m wondering if the mixer is perhaps more powerful and beats more air into the frosting, causing it to look fluffy before all the butter is added and making it less stable/prone to melting? Do you have a hand mixer you could try using for a half batch as an experiment? Or perhaps a lower speed for the Bosch? You could also try substituting some shortening for the butter, which helps with stability, but if it is an air/mixer problem like I suspect, that won’t solve the larger issue. I use this with my Russian piping tips all the time so in general I think it’s a good recipe for your usage, but we definitely need to troubleshoot the texture issue!