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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!
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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.
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.
Video
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
Cabt wait to try this out…..Instead of the pasteurized egg whites can I use meringue powder? I dont want to have to run to the store for the pasteurized egg whites.
Hey Kimberly, Yes I have made this with meringue powder! It works and it gives a nice and stable texture. With the meringue powder I used I did notice a subtle after taste. Meringue powder does have citric acid in it. From that it was slightly tangy, it wasn’t bad just noticeable. It works best if you are going to be using other flavorings, and or if you don’t mind a bit of a tangy taste! The proportions I used were 1/2 C Warm Water, 3 TB Meringue Powder, 1 LB of Powdered Sugar, 1/2 tsp of Salt, 2-3 tsp of Vanilla, and 1 LB of Butter. I hope that helps, I would love to hear how it goes!
Hi! I’m assuming anything frosted with this frosting. would need to be refrigerated. Am I correct or can it be kept at room temperature?
Hey Shelly, I’ve left this frosting out for a couple days and had no problems with it! It is fine to be put into the fridge as well. I would suggest whatever you serve it on, you let it come to room temperature before serving if put in the fridge! I hope you enjoy it, I would love to hear how it goes!
The best
Thanks so much Donna!!
I’ve followed this recipe to the T twice, and both times it’s come out not quite smooth and very buttery tasting. I don’t know if that’s how it’s supposed to taste or if I’m doing something wrong? But both times it’s come out that way.
Hey Fiona, sorry to hear it’s not to your taste. Sometimes it’s a function of the butter you use, or a matter of preference. You can try and add some flavor of extract you prefer and see if you like it more. If not, it may just come down to the preference of buttercream. I hope that helps! Thanks!
I made this recipe with success for my girls’ birthday cakes and froze the leftovers and recently used the leftovers for a friend’s daughter’s cake and then covered the cake in fondant. Does this recipe of swiss buttercream have the same 2 day shelf life (room temp) as a regular swiss buttercream? I am worried it won’t due to the uncooked eggs.
Hey Victoria, I am so happy you have had such great success with the recipe! It should be totally fine at room temperature for multiple days. I have left it out for multiple days myself and had no problems. Since the eggs are pasteurized they are completely safe to eat and that’s why they are suggested in the recipe. Pasteurizing means the whites have been heated to kill the bad bacteria, so you can safely consume raw whites. If you have any other concerns I have some more info about in the FAQ section on the post. I hope that helps, thanks for the feedback!
I LOVE this recipe and it’s always worked out great for me. I’m wondering, has anyone successfully doubled the recipe? I always tend to run out of frosting when I’m finishing a cake so I’d rather make one big batch from the kickoff if I can!
Hey Phil, I actually usually make a bigger batch myself. At the top of the recipe card there is a serving size box. If you adjust how many cups you are wanting to get, it will do the math for you and tell you how much you will need. I usually make 12 cups for a bigger batch, and it works great! I am happy to hear you love the recipe so much! Thanks for your feedback!
I made this today and it’s come out very soft. Doesn’t hold its shape at all. Would you suggest adding more sugar? Thanks
Hey Jessiva, If it seems to soft I would add more powdered sugar yes. Keep an eye on the consistency as you add it, another thing I have been trying is adding the butter when it is still a bit cold. That has seemed to help! I hope that it comes together if you have more questions and want to trouble shoot don’t hesitate to send me an email! Thanks!
This is truly the best and simplest Swiss Meringue Buttercream Frosting EVER!
Hey Shari, I am so glad you love it! It is by far one of my favorites too! Thanks for your feedback!
Hi! The buttercream tastes good and it’s easy to make. But I can feel the graininess in my mouth. How do I get that smooth texture?
Hey Maame, I’m sorry to hear that happened! When it gets grainy it usually comes down to ingredients, specifically the powdered sugar. Did you by chance switch up your brand of powdered sugar? Powdered sugar has corn starch in it which can make that happen. One way to avoid this is to make sure you are using quality powdered sugar. I would recommend that when looking for powdered sugar you look for pure cane rather than brands that may use beat sugar. My preferred brands are C&H, or Domino. I hope that helps! If you have anymore questions about it feel free to send me an email. Thanks!
Followed the recipe exactly (cut it down to 3 cups) and it’s DELICIOUS!
American buttercream is always way too sweet for my liking so this recipe is PERFECT. It’s not too sugary and has a perfectly whipped texture. This is my go-to icing from now on!
Hey Amy, I am thrilled to hear you enjoyed it so much! I feel the same, it is a good go to recipe to have. Thank you so much for your feedback!
Hi, can this recipe be successfully made using margarine instead of butter, without causing the frosting to become too runny? Thanks 🙂
Hey Mt, I know a lot of people swap about half the butter for margarine or shortening and have great results! I hope that helps. I would love to hear how it goes once you give it a try. Thanks!
This was super simple, and it will absolutely be my go to from now on, but a few things I realized. First, don’t try to double
Or triple in a regular kitchen aid mixer (even the big one). Too much for the bowl and it doesn’t incorporate correctly. Secondly, it’s a LOT of butter! Way more than you think it will be. And finally, two times the batch is more than enough for 1/2 sheet cake. Otherwise, so simple, tasty and most importantly EASY!
Hey Allison, I am so glad it worked for you! Thank you so much for your feedback, this is definitely one of my go to recipes! I am glad you enjoyed it! Thanks again!
This is my goto frosting, can you add cinnamon to it?
Hey Theresa, I am so glad to hear you love this recipe as much as I do! It is so easy to work with, I have added many different extracts and cinnamon and never had a problem with it! That is one of the reasons why I love it so much. It should work great for you! Just do it to taste and how you prefer. Thank you so much for your feedback, I really appreciate it!
Hey!!i have always wanted to try the Swiss meringue buttercream as I feel the American buttercream is way tooo sweett!!!just want to know if I Can Half this recipe ???
Hey Sumaiya, I am so excited for you to try this recipe out! It is my go to recipe. At the top of the recipe card there is a serving size box. You are more than welcome to adjust the amount you want and it will do all the math for you so you wont even have to worry about the measurements. I would love to hear how it goes once you give it a try!
I love this recipe! I use it all the time. Can I make it in chocolate?
Hey Natasha, I am thrilled to hear you enjoy the recipe as much as I do! On the recipe card there is actually some info on how to make it into a chocolate buttercream. It is all there in step number three. I would love to hear how it goes once you give it a try! Thanks so much for your feedback.
Hi! I’ve made this recipe in the past, and it turned out amazing! However, I noticed there’s now something wrong with your ingredients list. If you change the serving size, the ingredient amounts don’t update properly. I learned this the hard way when my frosting came out pretty funky 🙁 Can you please fix this? Thanks!
Hi Stephanie, I’m so sorry to hear that the recipe card gave you trouble! It sounds like you were using volume measurements (cups etc). Unfortunately, when the serving size is adjusted, the card only calculates the changes for the main measurements (ounces/grams) and not the ones in parenthesis after the ingredients. I know that it’s confusing and definitely imperfect, and I’m sorry that your frosting came out funky! My hope is that there will one day be a recipe card smart enough to calculate all of the variables all at once! In the meantime, if you’d like to email me with more details I can try and troubleshoot and see if we can save your frosting.
I followed the recipe exactly and it tastes really great. I have a couple questions though, mine didn’t turn out as white as yours looks. It had more of a pale yellow tint which I’m guessing is from the butter. What brand of butter did you use? Also, what is it about this recipe that prevents it from crusting? I love the fact that it doesn’t so that is a big plus for me but the only difference in ingredients between this and american buttercream is the egg whites so is it safe to assume it’s the eggs that does something to make it not crust?
Hey Hope, I am so glad you like the recipe! I am sorry to hear it didn’t turn out as white. I usually get my butter from Costco. One thing you can do to get rid of the yellow tint is to put the tiniest amount of purple food coloring into the batch. Because yellow and purple are opposite on the color wheel it will neutralize it! I would say dip the top of a toothpick into purple and use about that much for a batch, if that is something you are really wanting. Also there is a few reasons why it doesn’t crust like American Buttercream. The egg whites do play a part but it is mostly the ratio of butter to powder sugar. With this recipe you can use less powdered sugar which makes it less sweet but then also makes it not crust which people usually prefer. American buttercream usually has a lot more powdered sugar which in turn makes it more dense and because of that it will cause it to crust! I hope that helps! Thanks for your feedback!
This would surely turn out buttery as it has equal amounts of butter to sugar! I tried another recipe and converted it to metric but it tasted buttery yet great when panache was added!
I shall reduce the butter for future use for sure!
Hey Rosie, I am glad you like it and would love to hear how it goes once you make it again! Thanks for the feedback!
This recipe changed me as a person I was done trying to smooth and decorate cakes, then I stumbled across this. Best tasting icing ever and such a dream to ice a cake with. Thank you!
Hey Susie, I LOVE hearing that! Thank you so much, I am so glad to hear you enjoyed working with it so much! That was definitely my goal, I am so glad you found it! Thanks again for your feedback!
You are officially my HERO
This is the first time I come across an easy SMBC recipe
Hi Thembeka, I am thrilled you found it! This is my go to recipe. I absolutely love it! Thank you so much for you feedback!
Hi, I made your SMBC icing a few months ago–liked it a lot–and froze some extra. I thawed it in the fridge, and followed your instructions for removing it with a fork, beating it at low speed (with patience!) and it came out quite well. I piped a few roses, but then had to stop for a bit, so I put the piping bag with the icing in it back in the fridge. When I took it out and let it sit for a bit, it seemed okay to use–but it turned out to be much colder on the inside than the outside, which got warm from my hands. Piping was impossible–the bag even sprung a leak from the large amount of pressure I had to use to try to get the icing to come out of the bag. Next time, I’ll let it sit out at room temp for a while before piping. Can you give me an idea of how long it should sit out before piping? Sorry for the long-winded explanation!
Hey Sarah, I am sorry you had some trouble with piping this frosting. It sounds like the defrosting portion of things worked out well. Mixing it once it is room temperature is key to getting it smooth again. It sounds like it started to get messy once taking it out of the fridge again. Basically you want it to be room temperature, so timing is a little hard to give. I would suggest that once it is re-whipped and smoothed out to use smaller amounts of frosting in multiple bags. That way while you are piping with one bag the others are still smooth and at room temperature (ready to pipe) so if the one you are using gets hot in your hand you can just swap to another bag. I hope that makes sense! Even if you are to put it in the fridge it will be for just a couple minutes at a time to cool but you wouldn’t want it to get firm at all. If it does start to get firm, at that point I would suggest waiting for it to get room temperature and re-whip it again so that it is smooth. If you have more questions don’t hesitate to send me and email and we can troubleshoot further.
Hi there
Are you able to convert the measurements to uk conversations please (grams)
Thank you
Hi Terri, there is actually a little button on the recipe card that will swap the measurements to metric. It is just directly under the ingredients and you click metric and it will do all the math for you! I hope that helps, I would love to hear how it goes for you when you give this a try! It is one of my absolute favorites!
Can you use a hand held mixer if you don’t have a stand mixer will it still come out the Same?
Hey Joycelyn, A hand mixer is okay for making meringue buttercream but typically takes much longer than a stand mixer, so be patient while mixing! I recommend a paddle attachment instead of a whisk. I would love to hear how it goes once you give this recipe a try!
Worked well although my old mixmaster got a little hot when making it, I don’t have new one with a paddle so it took a little longer. I had the cake in the freezer for a week before using and the butter cream cracked in one place, is there anyway to avoithis or will it always happen when freezing?
Hi Jenny, I am so sorry to hear it cracked! I haven’t had that problem but I can totally see how that would happen. To be honest it is really hard to say exactly why, because there are a lot of different variables that can play a part into this happening. For example, how moist the cake is, what kind of filling, how the buttercream was applied. Although I can’t say exactly why I do have one thing I can suggest that hopefully can be of help. When defrosting a cake I suggest defrosting it in the fridge. I know it takes a little longer, but it wont be such a big change in temperatures and can defrost a little slower. This way we can avoid some of the shock that different temperature can bring. I hope that makes sense and can be of help!
I am new to trying swiss buttercream and like this shortcut version. I’m curious to know how Duff Goldmans’s version uses real egg white (NOT from a carton), but there’s no heating involved either. Can you explain why? http://www.duff.com/recipes/swissbuttercream
Hey Ashley, that is really interesting! I just checked out his recipe and I actually haven’t seen a traditional Swiss Meringue that doesn’t heat the eggs so although that is a little unusual it is interesting. To be honest I feel like it is probably because usually you are almost always save using raw eggs, I like to provide my readers with the safest option so that is why I always recommend the pasteurized egg whites. This was fun to be made aware of, maybe I will give it a try some day! I hope that can give you a little clarity. Thanks!
So I’m excited to try this for my besties wedding—I have many had meringue buttercream before—what fillings taste good with it? Regular buttercream is such a strong taste—I find it hard to find fillings that taste good with it. What flavors do you recommend for a filling?
And oops—that was supposed to say I HAVENT had meringue buttercream before!
Hey Melly, I am so excited for you to make this! It has become one of my favorites, I absolutely love it! This buttercream is a lot more neutral and not nearly as sweet as American Buttercream. With that being said I hope you like it a lot more, and it pairs really well with a lot of things. I love putting any and all flavors with this one honestly. I have used curds, jams, ganache, fresh fruit, and even cookies! If you wanted to email me and let me know what flavor of cake you are planning to make I could definitely give more specific suggestions. I would also love to hear how it goes when you give it a try!