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How to Make Perfect Swiss Meringue Buttercream

Yield: 5 cups buttercream

Prep Time: 15 minutes

Cook: 20 minutes

Tessa Arias

How to Make Perfect Swiss Meringue Buttercream with a step-by-step video with tips and tricks along the way in case you mess up. Plus a list of flavor customization ideas! (Can be made ahead of time.)


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This is now my FAVORITE buttercream ever!! Love that it can be made ahead of time! TONS of flavor ideas here too.

How to Make Perfect Swiss Meringue Buttercream with a step-by-step video with all the tips and tricks and what to do if you mess up plus a list of flavor customization ideas! Can be made ahead of time.

Recently I was happily surprised at how popular my post on How to Make the Best Buttercream has remained. That video post is all about creating amazing American buttercream, but something quite a few of you have requested is a post on how to make Swiss buttercream. I am happy to oblige!

How to Make Perfect Swiss Meringue Buttercream with a step-by-step video with all the tips and tricks and what to do if you mess up plus a list of flavor customization ideas! Can be made ahead of time.

Swiss buttercream is like the classier and more refined older sister to American buttercream. It can be a bit intimidating to make, and may seem like it only belongs in a professional bake shop, but I’m here to show you it is TOTALLY doable. I’ve created a video so you can actually see what each stage is supposed to look like, with tips and tricks along the way in case you mess up. Swiss Meringue Buttercream is actually very forgiving. My favorite part, though, is the fact that it is a perfect blank canvas for ANY flavor additions. I’ve listed off a bunch below to get you started. Let me know if you have any questions in the comments below!


In case you’re wondering, I used the Ateco #825 pastry tip.

Different Buttercreams

There are a few more types of buttercreams than what is listed below, but this is a good list to read to understand and compare the differences!

American Buttercream

This is basically a combination of beaten butter, powdered sugar, and flavoring(s). It is by the far the simplest and easiest buttercream, but can often have a very sweet one-note flavor profile. If you’d like to learn how to make The Best American Buttercream, check out this tutorial!

Swiss Meringue Buttercream

This is made by whipping a mixture of egg whites and sugar that has been gently heated in a double boiler until the sugar dissolves and the eggs are cooked. The egg white mixture is then whipped up into a beautiful glossy meringue. Cubes of butter are then gradually added to the meringue, then flavor ingredients. It’s more complicated than American buttercream, but is far better in both taste and texture in my opinion!

Italian Meringue Buttercream

Similar to Swiss, but is made by cooking a sugar syrup and carefully drizzling it into an egg white mixture. I love Italian buttercream! However, it contains raw eggs, which doesn’t bother me but may be unsafe for some people to consume.

French buttercream

Again, requires a similar method to Swiss and Italian but contains egg yolks instead of egg whites. It can be the most difficult to make, as it requires cooking a hot syrup then drizzling it into egg yolks, which can scramble easily. It’s ultra rich and smooth but may result in the consumption of raw eggs.

Flavor customizations

This is just a list of ideas – feel free to go wild and get creative here! Add more or less depending on your preferences, even combine two flavor ideas for something more unique. Be sure to taste as you go along.

Vanilla Bean

Add 2 tablespoons pure vanilla bean paste or the scraped seeds from 1 bean.

Chocolate

Add 2/3 cup cooled melted chocolate

Mocha

Add 3/4 cup sifted cocoa powder and 2 teaspoons instant espresso powder

Raspberry or Strawberry

Add 2/3 cup seedless raspberry or strawberry preserves + red food coloring if desired

Almond

Add 1 teaspoon almond extract

Nutella, Peanut Butter, or Cookie Butter

Add 3/4 cup to buttercream

Mint

Add 1 teaspoon peppermint extract + green food coloring if desired

Lemon or other citrus

Add 2 tablespoons fresh zest and 3 tablespoons fresh juice

Hazelnut

Add 1 teaspoon hazelnut extract

Coffee

Dissolve espresso powder in 2 tablespoons hot water and add in at the very end

Caramel or Dulce de Leche

Add 3/4 cup to buttercream

Brown Sugar

Substitute the white sugar for brown sugar in the recipe.

Spiked

Add 2 tablespoons flavored liqueur such as Chambord, Kahlua, or Bailey’s.

How to make Perfect Swiss Meringue Buttercream

Yield: 5 cups buttercream

Prep Time: 15 minutes

Cook: 20 minutes

This makes enough frosting to generously frost a 9-inch two layer cake or about 2 dozen cupcakes. This recipe can easily be doubled.

Ingredients

5 large (150 grams) egg whites
1 1/4 cups (250 grams) granulated sugar
3 sticks (340 grams) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt

Directions

Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140Β°F, or until the sugar has completely dissolved and the egg whites are hot.

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

Add additional flavors, purees, or mix-ins as desired.

To make ahead:

Keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

To use under fondant:

Frost the cake as smooth as possible. Place in refrigerator until the buttercream has hardened before covering in fondant. Cover with fondant straight from the refrigerator.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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166 Responses to “How to Make Perfect Swiss Meringue Buttercream”

  1. #
    Patty K — August 19, 2015 at 9:13 am

    Swiss buttercream is one of my absolute favorites! i love it’s silky texture and slightly mild flavor…btw: I wanted to let you know that I discovered this post in my inbox and when I navigated to your site, I found that it isn’t on your home page, only on your videos page. Not sure if this was your intention.

    • #
      Tessa — August 19, 2015 at 10:56 am

      Hi Patty! That’s so strange. What browser are you using?

  2. #
    Lena — August 19, 2015 at 11:53 am

    Swiss meringue buttercream has changed my cake baking completely, it’s just the best! The possibilities are endless and it’s SO much better than the way too sweet frostings I used to make (that had heaps of confectioner’s sugar in them). A few weeks ago I made a chocolate cake filled with passion fruit mousse and covered in while chocolate Swiss buttercream… So yummy!
    Looking forward to trying your recipe the next time!

  3. #
    Miriam — August 20, 2015 at 5:42 pm

    I really want to try this recipe, but need a non-dairy option. Will unsalted margarine or shortening work in place of the butter? Thanks!

    • #
      Tessa — August 20, 2015 at 6:10 pm

      Hi Miriam! That can work if it’s your only option but obviously won’t have quite the same wonderful buttery flavor or melt-in-your mouth texture.

  4. #
    Miriam — August 20, 2015 at 5:49 pm

    One more question – Where did you get that awesome side scraper paddle attachment??

  5. #
    Joanne — August 23, 2015 at 2:28 pm

    Thank you for this video! I have been wanting to make Swiss meringue buttercream, but was afraid I might mess it up.

  6. #
    Joan Hayes — August 25, 2015 at 10:45 am

    I LOVE Swiss Meringue – awesome tutorial Tessa!

    • #
      Tessa — August 25, 2015 at 11:43 am

      Thanks Joan!

  7. #
    Patty K — August 26, 2015 at 12:25 pm

    Hi Tessa,

    I use Google chrome, but it’s now showing up on the home page now. Maybe it was just something temporary.

  8. #
    Caezar Ortiaga — August 31, 2015 at 12:04 am

    Hi Tessa, your Swiss Meringue Buttercream Recipe is amazing!!! Keep it up and looking forward for more wonderful recipes. Thank you.

  9. #
    Bianca Ablaza — September 25, 2015 at 9:49 pm

    Hi. Will this not melt on a hot weather?

    • #
      Tessa — September 28, 2015 at 3:25 pm

      It will melt if left in hot weather for too long.

  10. #
    Laura Katz — October 16, 2015 at 8:22 pm

    Tessa, I just found you and love your videos, approach and recipes. I was looking for a great buttercream recipe and came across your American version vs. Swiss meringue. I don’t know that I’ve had Swiss meringue before and I’m intrigued. Which is more stable when piped, if left at room temperature for several hours? I would suspect the meringue. (I just subscribed and am looking forward to trying out your recipes!)

    • #
      Tessa — October 19, 2015 at 7:41 am

      Hi Laura! Thanks so much. American buttercream is a bit thicker and sturdier, Swiss is more light, smooth and fluffy. I think that Swiss may be slightly more stable at room temperature but both will get a little melty if left out too long. Whenever I’m serving frosted cakes, cupcakes, etc. I will usually refrigerate them for a while so they keep at room temperature for longer.

  11. #
    Sylvia — October 18, 2015 at 12:25 pm

    What kind of chocolate do you use to flavor? If you use chocolate depending on which kind do you have to use more or less sugar?

    • #
      Tessa — October 19, 2015 at 7:37 am

      Any baking chocolate you desire. It’s completely up to you and your preferences – feel free to experiment!

  12. #
    BelΓ©n BsAs — November 9, 2015 at 3:06 am

    Hi Tessa! Love this post, cause it shows all the alternatives you have to make better buttercreams, and most of the people didn’t know that. I didn’t know you could do it with Swiss… Just don’t be afraid about Italian or French buttercream, those are the safest cause you’re not eating raw eggs at all, the syrup is at 245F aprox. and the eggs get completely cooked. Instead of Swiss you’re only pasteurizing the eggs and it has to be consumed in the same day. Hope my comment have been helpful!! I enjoy your post very much!

  13. #
    Crystal — December 28, 2015 at 12:25 pm

    Hey so if I use this buttercream on a cake I don’t plan on covering all in fondant do u have to store in fridge and how long can it sit out?

  14. #
    Shizuka — January 18, 2016 at 3:52 pm

    Tessa!! Thank you for making such a detailed and beautiful video! I have been trying it out tonight, unfortunately my butter doesn’t seem to mix with the meringue :'( it is so lumpy but soggy…..would you know the reason for it? is it because I mixed the meringue for too long or too strong? I really want to make ones like yours! thank you..

  15. #
    Oyincoco — January 23, 2016 at 10:04 am

    Which type of Buttercream frosting would you suggest for a two tiered wedding cake? Please do have in mind that the venue is an enclosed place with a possibility of being hot. Thank you.

  16. #
    lexi — January 29, 2016 at 5:19 pm

    hi thankyou for your amazing tutorial ? how long does this sit on room temperature?

  17. #
    Vivian — February 7, 2016 at 5:11 pm

    Great recipe, Tessa. I made your birthday cake and topped it with the swiss meringue. Planning on using your recipes for my son’s Eagle ceremony. I want to make a sheet cake. Would doubling the cake recipe and the meringue work for a sheet cake?

  18. #
    Claudia — February 20, 2016 at 10:17 pm

    So excited to try this and all the variations!! Just what I was looking for! πŸ™‚ I will have to let you know how it turns out. Thanks!

  19. #
    christine — March 2, 2016 at 7:10 pm

    Can this be coloured? If so would you use powder or gel colouring? Would this be suitable to pipe ruffles or rosettes? I have used normal buttercream to pipe rosettes on a cake before and they ended up sliding down the cake!

    • #
      Tessa — March 4, 2016 at 3:05 pm

      Sure! I’ve only ever used gel food coloring. As long as you’re in a relatively cool environment it should be fine to pipe shapes like that. Try to keep the cake refrigerated until ready to serve to avoid your designs sliding down πŸ™‚

  20. #
    Tee — March 7, 2016 at 5:40 am

    Thanks for the video. Can granulated sugar be replaced with Confectioners sugar?

  21. #
    ana — March 7, 2016 at 3:53 pm

    Hi I am wondering what if I will not use the paddle attachment as my mixer doesn’t have that. what will happen?

    Thanks

  22. #
    Lorraine — March 8, 2016 at 5:24 pm

    Can I substitute half the butter with cream cheese or shortening? If I am making a trial batch with (1) all butter, (2) half butter and half cream cheese and (3) half butter and half shortening, is it correct that after I have made the meringue, I weigh it and portion it equally into 3 bowls and the total weight of the butter / cream cheese / shortening for each batch would be 113.3g? Thanks

  23. #
    Alex — March 12, 2016 at 5:16 pm

    Wow! All I can say is wow! Where has this frosting been all my life? I made it exactly as you instructed and I added in raspberry puree and it was fantastic! Amazing job with this recipe!

    • #
      Tessa — March 13, 2016 at 1:42 pm

      Wonderful, Alex! So glad you enjoyed it πŸ™‚

  24. #
    belkocm — March 17, 2016 at 11:14 pm

    I kept hearing about Swiss Meringue Buttercream on the baking competition shows and did not know what it was. I was web surfing and found your blog/website and it has become my new favorite. I made th SMB this evening as an experiment for some cupcakes for work, I have a new favorite frosting! Creamy, rich and not sickenly sweet.
    Thanks!

    • #
      Tessa — March 18, 2016 at 2:44 am

      So happy to hear that! Welcome πŸ™‚

  25. #
    Shruti — March 21, 2016 at 4:46 am

    I absolutely love the detailed step by step video on how to make Swiss buttercream. I have personally always found American buttercream extremely sweet and have been looking for an alternative since a long time. I am so glad i came across you post. I am going to try your chocolate cupcake recipe with chocolate swiss buttercream tomorrow for my nephew’s birthday. Hope it turns out good and everyone likes it. πŸ™‚

  26. #
    Dana — March 23, 2016 at 1:10 pm

    Hi there, I have been wondering whether it’s possible to freeze a cake that’s been filled with swiss meringue buttercream. I have frozen it in a container so know how the consistency changes when it thaws. Have you any experience/thoughts on this? I have searched all over the net and no one talks about this aspect of smb.
    Thanks for any help!

    • #
      Tessa — March 23, 2016 at 3:54 pm

      Hi Dana! I wouldn’t freeze a frosted cake. You could freeze the buttercream and cake layers separately, defrost overnight, rewhip the buttercream, and assemble when ready. That preserves the texture the best.

  27. #
    Nora Mitchell — March 27, 2016 at 12:32 pm

    What went wrong? All I got from this is a slack mess. It’s 40F outside here today, and 68F inside, so ambient temp isn’t the problem. It took 45 minutes to get the temp of the egg white mixture down to where the bowl didn’t feel “warm” anymore, so long I didn’t know whether to get beating the meringue or stop for fear of overworking it. (I’m not sure where you got your time estimate for that step; do you make this inside a walk-in?) By then the butter was probably too soft but time was running out and I had to use it regardless. The mix started to slop up immediately as soon as I started adding the butter. It became the consistency of thin cake batter with millions of specks of butter in it. I couldn’t determine if it had broken or what. I tried refrigerating and rebeating it, but all I got from that was well-beaten cold butter specks soup. So I changed course and applied a hot towel to the bowl. After a few minutes of whipping the mess vigorously over heat, it actually began to thicken. Twenty minutes of whipping later — by the way, lose the bit about changing to the paddle attachment cuz when this stuff goes south, and it will, the paddle is as useful as one boot — it became a cohesive mass with a bit of loft but absolutely no strength or ability to hold its shape. Even after refrigeration, it is unable to maintain form and if applied to the sides of a cake will slump right off. Honestly, this isn’t worth going through. Plain buttercream is blehhh but it’s more predictable and easier than this, and will work every time.

    • #
      Tessa — March 28, 2016 at 8:56 am

      45 minutes?! That’s insane!!

      I definitely don’t make this inside a walk-in, in fact I live in the desert. Did you use a thermometer to gauge the temperature of the egg whites as they cooked? I’m thinking something went wrong at the very start that ruined the recipe. It should certainly not take 45 minutes for eggs whites to cool. Did you watch the video? I cover what to do if your buttercream breaks. I hope you’ll give it another go because I’ve made this recipe a dozen times and many others have too with success.

  28. #
    Nora Mitchell — March 28, 2016 at 8:22 pm

    Tessa, as I said, I couldn’t determine if it had broken or not. It was liquid with tons of tiny butter flecks in it — tiny! — and didn’t have the clumpy curdled look of broken mayonnaise or hollandaise. So I tried chilling it, and when that went nowhere I resorted to heat. It finally whipped up silky and was delicious, but it had absolutely no body so ideas of piping it went out the window. You video doesn’t come close to depicting the soup I was dealing with. I warmed the eggs and sugar over hot water to 140F as measured with my most reliable digital thermometer, and whipped it on the stand mixer for absolutely ever waiting for it to cool down to “no longer feels warm” (a highly subjective determination that might be part of the problem). I’m in the desert too (Utah) but that’s not an issue this time of year. Thanks for responding. I’ll try it again because I’m a diehard, but my goodness but this one was a bear!

    • #
      Tessa — March 29, 2016 at 10:33 am

      Hmmm. I’m still a bit surprised! It’s so hard to help without having been there to see it all. Perhaps this time stop whipping at the 10 minute mark since the warmth may indeed be too subjective. Let me know how it goes!!

  29. #
    Kristy — March 29, 2016 at 1:39 am

    This was my fist attempt at Swiss meringue buttercream and I must say WOW!! It turned out perfectly. The little bit of extra time it takes is well worth it. The texture is amazingly smooth with out the gritty texture my standard buttercream sometimes gets. I winged it when cooking the sugar and egg whites as I didn’t have a candy thermometer but I made sure the whites where hot and the sugar was melted. I can’t believe I haven’t attempted this frosting until now! Will be a new favourite. Thanks for the great blog post and video.

    • #
      Tessa — March 29, 2016 at 10:30 am

      So happy to hear it, Kristy! Thanks so much for your comment πŸ™‚

  30. #
    terry — April 5, 2016 at 8:14 pm

    excelente muy muy bueno exitos

  31. #
    Jeanne — April 6, 2016 at 6:56 am

    Hi.
    I don’t have a counter top mixer. I have a hand mixer -would I just use it the same as you did with yours? Wondering if it will work ? Amy suggestions. My hand mixer didn’t have paddle blades. ??? Any tips will help!! Thanks.

    • #
      Tessa — April 7, 2016 at 10:29 am

      To be honest, this recipe would be quite a bit more difficult without a stand mixer. I’ve never attempted it, though I’m sure it would work out in the end. Do you just have the whisk attachments?

  32. #
    RATHNA KALAGARA — April 6, 2016 at 2:46 pm

    Hi Tessa,

    I followed your Swiss Meringue Buttercream recipe and it turned out great. Thank you.

  33. #
    Kaye Doyle — April 7, 2016 at 9:16 am

    Hi x its got to the curdled point and been mixing for 10mins n doesnt seem to change? Any tips? Thanks

  34. #
    Jade — April 9, 2016 at 3:01 pm

    Hi Tessa!
    Have you made a version with cream cheese? If so, what were your measurements?
    Thanks!

    • #
      Tessa — April 9, 2016 at 6:09 pm

      No, I haven’t tried that out yet so I’m not much help. Let me know if you give it a go!

  35. #
    Farida — April 10, 2016 at 7:31 pm

    I followed the tutorial on the Swiss Meringue Buttercream;everything was perfect until the 4th cube of butter was added…then all went south.The whole batch looked like wet cottage cheese.I tried to cool it in the fridge and continue to beat again but the batch never recovered.What went wrong???

    • #
      Tessa — April 10, 2016 at 9:39 pm

      Did you watch my video? It just takes patience to beat it back into shape πŸ™‚

  36. #
    HelenJZK — April 16, 2016 at 5:32 pm

    Fantastic. Thanks, it’s really sturdy and works well with naked cakes. Love that it’s not too sweet. I coloured it pink with raspberry juice and it started to separate but I followed your advice and kept beating and it was fine. Thanks a lot – well explained and very helpful! (Sydney NSW)

    • #
      Tessa — April 18, 2016 at 6:21 pm

      Wonderful! Thanks for your comment πŸ™‚

  37. #
    Hala — April 16, 2016 at 9:50 pm

    Hello everyone. So I tried this recipe over the weekend for some cupcakes. AMAZING AMAZING recipe. I have tried a recipe long time back for SMBC and it was ok but this one is simply gorgeous. I had no issue what so ever, the process was smooth and the end result is silky, out of this world frosting. I live in a very hot country bu the kitchen temp was nearly 21-22C. I left one cupcake (iced) at room temperature till next day and it holds the shape pretty much well.
    I used half of a vanilla pod for flavor.

    One question though: can i try this with only 1 cup of sugar?
    Thank you for this wonderful recipe.

    • #
      Tessa — April 18, 2016 at 6:19 pm

      SO happy to hear you enjoyed the recipe! I’m really not sure if it would work with less sugar since the meringue is really the base of the buttercream’s structure. If you do try it with less, let us know how it turns out!

  38. #
    Amanda — April 18, 2016 at 5:13 am

    Hi Tessa! I have a question, my friend want me to make a smash cake for her daughter’s 1st birthday. I am not a big fan of American buttercream because I think it is very sweet for me however some people do like it. Can I use swiss buttercream for smash cake? Is it ok for toddlers to eat it? I would be appreciate to hear from you! Thank you!

    • #
      Tessa — April 18, 2016 at 11:40 am

      Hi Amanda! I’ve never made a smash cake so I can’t speak to that, but it should be perfectly safe for toddlers to eat since the egg whites are cooked to 140Β°F. If you’re worried, I’d use a thermometer just to be safe. Have fun at the birthday!

  39. #
    MarΓ­a Herrera — April 28, 2016 at 7:57 pm

    I love your recipes! But i have a question, in mi city we have high temperatures, we also have days at 120degrees…. what kind of buttercream you recomended… one that no melted πŸ˜€

    • #
      Tessa — May 1, 2016 at 8:03 pm

      Your best bet is to use shortening instead of butter, it will hold up to the high temperature without melting as easily.

  40. #
    Mary — May 2, 2016 at 7:54 pm

    This looks fantastic! Just a quick question. I’m going be making an 8 inch rainbow cake with six layers, and decided on Swiss meringue buttercream for its stability. Will one batch be enough to fill and frost all layers and cover the whole cake?

    • #
      Tessa — May 3, 2016 at 7:40 am

      Probably not with a cake with 6 layers. If you’re following a specific recipe it should say how many cups of frosting you’ll need. For a cake like that I always like to have more frosting than I think I’ll need on hand, somehow it gets used up πŸ™‚

  41. #
    Janet — May 4, 2016 at 4:51 am

    Can you make Swiss maringue with caster sugar to make a little more smooth????

  42. #
    Janet — May 4, 2016 at 7:43 am

    Wow wow and wow!!!!!!!!!!!Just made this fantastic butter cream, and it turned out so light, fluffy and full of shine. Love it, will use all the time.

    • #
      Tessa — May 4, 2016 at 10:11 am

      Fantastic, Janet! Thanks for your comment.

  43. #
    Velita — May 9, 2016 at 8:56 pm

    Hi, could you please help me , my daughter is getting married in July , she’s haveing a beach wedding , but after honeymoon , we’re have a big Bar BQ cook out at my house when they come home ,and I want to surprise the Newley wedding couple with a big wedding cake , I have never tried this before but I have watched lots if video , so I think I can pull this off , I have already make my gum paste flowers ,they turn out beautiful , but I need your help with icing , I’m think Swiss meringue buttercream on cake with my gum paste flowers , do you think this is a good idea using this icing with gum paste flowers together , it well be hot weather but would be cooled until time to cut cake , any advise would be great Thanks Velita

    • #
      Tessa — May 10, 2016 at 2:55 pm

      Sure! You can make a few big batches and freeze it so you can have things ready ahead of time, too. That comes in handy during the chaos of a wedding πŸ™‚ I’ve done that for a wedding cake with this recipe. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

  44. #
    Velita — May 11, 2016 at 6:57 am

    Tessa , Thank you for getting back with me I’m going to try this my sweet husband give a me a new mixer for Mother’s Day . I will post pictures every one please say a little pray for me ,Thanks Velita

  45. #
    Hayley — May 12, 2016 at 5:19 am

    Hi Tessa,
    I was just wanting to know how long the buttercream can be left at room temperature?

    Thanks Hayley πŸ™‚

  46. #
    Terry J — May 22, 2016 at 6:31 am

    All those years of using canned frosting for school birthday cupcakes, what a waste! I now find myself looking for reasons to bake so I can pipe this beautiful Swiss buttercream on my cupcakes. I’m so very glad I found your video. Thank you.

    • #
      Tessa — May 22, 2016 at 8:21 am

      Wow, that makes me so happy! Thanks Terry!

  47. #
    Claire — June 1, 2016 at 2:29 am

    Hi Tessa! Thanks for sharing your swiss buttercream recipe! Can’t wait to give it a try. But my concern is i’m only using a hand mixer … dont have the paddle attachment. I’m wondering if i can still achieve the same consistency. Thanks

    • #
      Tessa — June 1, 2016 at 7:49 am

      That should still work fine! You just might have to scrape the beaters down more often. Also you’ll be standing there mixing for a while, but it’ll be worth it πŸ˜‰

  48. #
    Deepa C — June 4, 2016 at 3:19 am

    Hi Tessa ! I just made a half batch of the SMB to try out with Russian piping tips. Have been experimenting with frostings for these tips the past few days as I find buttercream too sweet. This worked like a dream !!! I had to rewhip the frosting as it didn’t hold up the first time. To respond to another comment – I used an electric hand mixer for whipping with no trouble at all. Since these don’t have a paddle attachment I used a whisk to combine the butter.

    The frosting held up very well even though I scraped off my experiments several times and reused it. And the temperature here is close to 90 today ! Am going to use this frosting a lot

  49. #
    Fleur — June 4, 2016 at 10:57 pm

    Can a cake with this icing sit out like a regular buttercream cake? I live in Australia & it gets hot, my regular buttercream recipe I use half butter & half copha, could I do the same with this recipe?

  50. #
    Hannah Lewis — June 5, 2016 at 8:38 pm

    I’m all out off vanilla extract would and normally I would use maple syrup as a substitute. Would this work here?

  51. #
    Uche — June 6, 2016 at 6:00 am

    Oh I have a fail. Mine is too soft no body to it. I’ve tried refrigerating and remixing. Should I mix on high speed? Or maybe too much butter. Please help. This is my first failed Swiss meringue and my first time using this recipe.

  52. #
    Kelly — June 6, 2016 at 2:10 pm

    Hi, Tessa! I made this frosting this morning ahead of time to frost my daughters cake with. As I was putting it in the container, I noticed gelatin like pieces throughout. What would have caused this? After I take it out of the fridge and bring to room temp, will I be able to get rid of them by mixing the frosting up again in my mixer or is it totally ruined? Otherwise looks and tastes amazing!! Thank you!

  53. #
    Taylor — June 10, 2016 at 7:55 am

    Hi, love the video but could i just use a hand held electric whisk, even for when u ned the padle attachment? Thanks

  54. #
    Elizabeth — June 10, 2016 at 6:46 pm

    I did exactly like your recepie and I NEVER got to the firm and creamy stage, ended up throwing it out. Got so frustrated and I felt like my mixer was going to blow up it as i beat it for so long. I even put it in the fridge. never got to the stage I needed not sure what I did wrong. had to go back to the Amercian Butter cream which I wanted to avoid….feel like I failed πŸ™

  55. #
    Beckie Manning — June 15, 2016 at 4:45 pm

    I made your Swiss buttercream for a rose cake for my granddaughter’s third birthday! It is amazing, and pipes like a dream! Thank you! I had first tried a different recipe, and it was good, but not nearly as good as this recipe! After filling the cake and starting to pipe the roses on, I didn’t have enough icing left to finish the cake. I used your recipe, and scraped off thirst try and blended them together so the color and flavor would be consistent throughout the cake. Both were great, but yours and your instructions were the best!

  56. #
    Kasheir — June 19, 2016 at 5:12 pm

    This is my first time making Swiss meringue buttercream and I will never go back to American buttercream. I followed your recipe and it came out delicious. I’m so glad I came across your video, thank you for sharing.

  57. #
    Parmiss — June 28, 2016 at 8:11 am

    Hi tessa
    I have a questation why my buttercream is so loose? 😞

  58. #
    Anna — June 29, 2016 at 1:27 pm

    Hi Tessa! I made this last month for some Maple Whiskey Candied Bacon Cupcakes! It turned out so good, I will never make a regular old American Buttercream again! Everyone kept asking, who made the cupcakes?!? I’m making cupcakes for the 4th of July this weekend and I’m wondering if this is possible to double? Do you think it would be too much for a standard Kitchen Aid mixer to handle? Or would proportions be off? You’re the best! Thanks!

  59. #
    kim mattison — July 3, 2016 at 6:49 am

    Love love love this recipe. Wish I would have known about it sooner. Will never make the icky powdered sugar and shortening recipe again. So smooth and silky. It is easy to make too!

    • #
      Tessa — July 3, 2016 at 8:41 pm

      Awesome, Kim! So happy to hear that πŸ™‚

  60. #
    Gina Helsel — July 6, 2016 at 6:53 am

    Hello! This is a great recipe and wasn’t hard to follow at all. Thanks for that! My question is about the completed amount. It says 5 cups, but I think I barely got less than 4. Did I not whip it enough? I still need to add the coloring, so plan to whip it up again after some refrigeration.

  61. #
    Leeann — July 7, 2016 at 3:50 pm

    Can this recipe be cut in half? If I only need it for 12 cupcakes.

  62. #
    Tamara — July 14, 2016 at 1:23 am

    Made this and loved it! I piped it for my son’s 1st birthday cake. Question though now that my daughters 3rd birthday is coming up – will I get a reasonably smooth finish if I use a spatula on this icing? I’m wanting to stick fondant cut outs on but dont want fondant all over my cake as this icing tastes SO much nicer!!! Thanks πŸ™‚

  63. #
    Maggie — July 25, 2016 at 3:56 am

    Have you ever tried the buttercream recipe where you cook flour and milk first before adding the sugar and butter? It is delicious but I don’t know what kind/style of buttercream it is.

  64. #
    Salwa — July 26, 2016 at 9:58 pm

    My swiss frosting is not getting stiff .what to.do?

  65. #
    Kristyna — August 1, 2016 at 2:22 am

    Hi, i tried the recipe, despite the fact i almost cooked the eggs in the beginning everything seemed to go well. However at the end i wanted to add some blueberries to reach a “blueberry flavor” and i guess this was the main mistake. In a while i had just disgusting liquid mess. Could you advise how can i flavor this cream and avoid this mess? Do you think that the cream would be OK (without blueberries) even though i cooked it a bit too much at the beginning or would it influence some attributes of this cream?
    Thanks! πŸ™‚

    • #
      Tessa — August 1, 2016 at 11:06 am

      Your best bet would be blueberry jam or preserves (which I know can be more difficult to find than other berries). Swiss Meringue Buttercream is a little more difficult to customize because you can’t easily offset extra liquid with more confectioner’s sugar like you can with American buttercream. Besides the flavor customization options I’ve listed in this post, jams/preserves or even gourmet extracts work best. Hope that helps!

  66. #
    Vanessa Hernandez — August 2, 2016 at 10:35 pm

    Hi Tessa. I had a question about this buttercream. I made Italian meringue buttercream before and stored it in the fridge. When I took it out of the fridge the next day I brought it to room temperature or at least I thought it was at room temp and when I re-whipped it the buttercream curdled. Will with happen with Swiss Meringue buttercream and if so how can I avoid this? Thanks for this tutorial!

    • #
      Tessa — August 5, 2016 at 8:35 am

      Hi Vanessa! I have made this Swiss buttercream and refrigerated it many times. The key is to let it come to a cool room temperature then beat the heck out of it with an electric mixer. If it looks curdled, just keep beating until it’s smooth πŸ™‚

  67. #
    Gaye Perry — August 5, 2016 at 3:07 am

    Just made swims meringue buttercream for the first time – following our recipe and am delighted!!! It’s wonderful! Still have to make the cake and pipe it on but at this point I couldn’t be happier! Thank you Tessa. PS I used a hand held whisk – and only had the egg beater attachments – and no issues at all.

    • #
      Tessa — August 5, 2016 at 8:29 am

      Wonderful, Gaye! Thanks for your note about the hand held egg beater, that’s helpful! πŸ™‚

  68. #
    Lara Hall — August 9, 2016 at 4:47 am

    First time making this icing and it was amazing. Though yours seemed a bit more thicker mine was still a bit soft. I put it in the fridge and it did harden up nut once back to room temperature it was thinner. It still stayed on the cupcakes so it wasn’t that thin but it wasn’t like set icing. Have I done something wrong, it just didn’t look quite as stiff as your finished product.

    • #
      Tessa — August 9, 2016 at 11:08 am

      Hmm it could have been a simple ingredient mis-measurement (were you using large eggs for the whites?) or possibly your climate. Was it warm or humid when you made the buttercream?

  69. #
    Lara Hall — August 10, 2016 at 12:28 am

    It’s cool here in Australia at the moment. I missed using the salt so maybe that could have affected it? They were large eggs as well.

  70. #
    Franz — August 24, 2016 at 10:11 am

    Hello , tried youy swiss buttercream and it taste good. Just wondering what if i will do white chocolate wissbuttercream frosting.. Thank you.

  71. #
    Lizbett — August 31, 2016 at 4:10 pm

    Can I make the Swiss meringue buttercream with salted butter cause I can’t find unsalted butter!!!!

  72. #
    sunet — September 5, 2016 at 8:37 pm

    Hi, I was just wondering which caramel do you add to get the caramel flavour?

  73. #
    Inkie — September 8, 2016 at 9:53 am

    I think I broke the record… lol… I tried to make this 3 times in one dah….i….I used the buttercup brand butter. It turned out very yellow….the taste is good though…just not happy with the colour and the texture is a bit too runny…although I tried refrigerating it a while it still goes back to the runny texture aft some time. I think it’s probably because of the weather. I’m in Southeast Asia. I also tried substituting the butter with shortening but it ended up curdled…..I followed what u said and kept on beating it but it hardly did any good…

  74. #
    Misty — September 10, 2016 at 5:39 pm

    This was my first attempt at making a swiss buttercream, and wow it is silky smooth and delicious! I made it with salted butter, because I didn’t have unsalted. It still tastes delicious, but I think for a cake I’m making later this month I’ll definitely go with the unsalted. I was intimidated by making meringue, as I don’t have a double-boiler, but I rigged one up with a saucepan and my kitchenaid mixing bowl and it turned out perfectly. So smooth, light, and delicious. I added vanilla bean paste to it, and I can’t rave enough about it. Thank you for posting such an easy-to-follow recipe!

  75. #
    QueebBe — September 20, 2016 at 2:16 pm

    Hello Tessa,

    I just found your recipe, It looks absolutely perfect.!!!
    I have a question, do I have to use granulated sugar, or I can use Berry sugar instead? or it will can I used either??

    I watched your video and it look exactly as it should be, You are fantastic!!
    I am starting to cut the butter, and I have a question, how small I should cat the butter,? and how often do you feed the buttercream with the butte? after a 1 minute?

    I am making this recipe for my future daughter in law, I am in charge of the Wedding cake!!!!

    Thank You Tessa,

    • #
      Tessa — September 20, 2016 at 4:12 pm

      Hi there! I’m not sure what Berry sugar is. Granulated is best for this recipe. The butter should just be cut into cubes about 1/2-inch big. Add the butter after the last pieces have been incorporated. Good luck!!

  76. #
    QueebBe — September 20, 2016 at 4:51 pm

    I just finished your recipe for the Perfect Meringue Buttercream and it is WONDERFUL!!!!
    All I did was to follow your instructions, without rushing with the adding butter, one piece at the time,
    it is so silky so delicate, and absolutely DELICIOUS!!!!

    Thank You soooo much!!!!

    • #
      Tessa — September 21, 2016 at 4:50 pm

      Yay! So happy to hear that. Thanks for sharing πŸ™‚

  77. #
    Rachel R — September 24, 2016 at 6:54 pm

    O-M-Goodness!!! Thank you, thank you, thank you! This is the best frosting I’ve ever had or made, i will NEVER make ABC again! So worth the time and effort, absolutely beautiful and stable. Perfection! People, you HAVE to make this SABC! To die for

    • #
      Tessa — September 25, 2016 at 9:07 am

      Thank you so much, Rachel!! I’m so happy to hear that πŸ™‚ πŸ™‚

  78. #
    Rachell — September 28, 2016 at 9:19 am

    Hi there! This is my go-to recipe for SMBC as it always tastes delicious! I just have a very quick question, how long can a SMBC covered cake be stored in the fridge for? I’m a hobby baker and a friend needs a cake for Sunday but I only have Wednesday free to bake, ice and decorate. Will the cake remain moist if it’s in the refrigerator for 3-ish days?

    • #
      Tessa — September 28, 2016 at 10:38 am

      Hmmm to be honest I’ve never frosted and stored a cake for that long before. I think it could work, as long as you use a thick coating of buttercream to “seal” in the cake.

  79. #
    Mel — October 2, 2016 at 7:04 pm

    When do i incorporate the food coloring? I need to make a colored cream for my cupcakes. Thanks!

  80. #
    erin — October 7, 2016 at 10:12 pm

    I love SMBC, but this is just too buttery for me! If I reduce the butter (and/or sugar) content, will the texture still come out ok? πŸ™

    • #
      Tessa — October 10, 2016 at 10:33 am

      That’s the nature of Swiss Meringue Buttercream! You can try to reduce the butter, but it might not come together properly.

  81. #
    Krystle — October 12, 2016 at 2:34 pm

    Great recipe! Just wondering how it goes if you make it in a double batch? Does it affect the ebd result at all?
    And if a double batch would fit in a 5L mixing bowl?

    • #
      Tessa — October 12, 2016 at 3:37 pm

      Doubling shouldn’t affect anything else! It should fit in that sized bowl, but I’m not 100% sure.

  82. #
    Krystle — October 12, 2016 at 4:01 pm

    Thanks so much, and one last question… would using an egg replacer be ok in instance of egg free request?

    • #
      Tessa — October 13, 2016 at 10:04 am

      Oooh that’s a tough one. Eggs are essential to this recipe so I’m thinking an egg-free version would require a lot of experimenting and testing, if it’s possible.

  83. #
    claire — October 15, 2016 at 12:48 am

    Tessa, is this stable buttercream?? because the temperature reaches 34-38Β°C in my place. What would you suggest that could stand long in hot temp? The american style too sweet.

    • #
      Tessa — October 15, 2016 at 12:02 pm

      Hi Claire, since butter starts to melt at 32-35Β°C, no buttercream is going to be stable at those temperatures unfortunately. That’s also what gives butter its melt-in-your mouth appeal! The only way around that would be to use shortening, which has a melting temperature of about 48Β°C.

  84. #
    Terry — October 22, 2016 at 5:17 am

    I made the Swiss buttercream once and decided it should be its own food group! Delicious! Then I made it again and added lemon juice. It was a disaster. It curdled and I was never able to get the clumps out. Now I want to try chocolate but am skittish after the last mess. Can you be more specific on what chocolate to melt and add? Thanks.

  85. #
    Quyn — October 30, 2016 at 12:05 pm

    Can I use a stick more of butter?

  86. #
    Suzy — October 31, 2016 at 12:10 pm

    People are experiencing deflated meringues because they should not be switching to a paddle attachment. Swiss meringue buttercream can easily be made without viewing it as too technical. Heat sugar and egg whites over a simmering water pot (the water should never physically touch the bottom of your egg mixture bowl), while constantly stirring (don’t walk away at this point), and in about 5 minutes you’ll get a very hot (not boiling) to the touch mixture, with a slightly eggy smell and completely melted sugar. immediately place in stand mixer with whisk attachment and whip at medium speed until a shaving cream consistency (medium peak) has been reached. At this point the bottom of the bowl will/should be barely warm to the touch (takes 10-15 mins), that means it’s safe to add the butter. It’s imperative that the butter consistency is just slightly softer than room temp (but NOT melted/runny), if you can’t easily smush your finger into it, let it soften more; it has to be super pliable. Turn the whisk speed up to medium high and add a small chunk of butter every few spins. When butter is out, add flavoring and salt with another 20 second spin and you should have a smooth, fluffy buttercream. If it’s still lumpy, keep on whipping.

  87. #
    Jaime — October 31, 2016 at 12:50 pm

    I tried my hand at this over the weekend. The first time, my egg whites started to cook and I started getting scrambled egg whites. lol. Lesson learned.
    The next go around, I made sure the temp was lower and it worked great. By the time I added my butter, it was pretty runny (butter was too warm).
    I let it sit in the fridge and whipped it again, adding my vanilla extract and salt. It turned into cottage cheese which made me laugh. You get that moment of ‘this isn’t working, maybe I should throw it out’.
    But I knew you advised to just let it keep going in the mixer and pretty soon, fluffy buttercream. Amazing to watch. Hahaha
    My family loved it. My husband wants a giant batch of it all his own.

    • #
      Tessa — November 1, 2016 at 9:46 am

      Haha! I’m so happy you were able to power through and make it work! πŸ™‚

  88. #
    abbary abdellah — November 3, 2016 at 11:16 am

    awesome tutorial

  89. #
    Kim — November 5, 2016 at 12:51 pm

    Hi, Tessa.
    After hearing about Swiss Meringue Buttercream for a long time, I researched recipes online and chose yours as the one to try. It came our perfectly! OMG. Fluffy, silky-smooth, not too sweet, just a wonderful frosting and alternative to traditional buttercream. BTW I don’t have a stand mixer and used my trusty hand electric mixer that’s over 15 years old, and it worked great. I followed your instructions to a “t”, and the result was out of this world. Thank you πŸ™‚

    • #
      Tessa — November 6, 2016 at 9:46 am

      So happy to hear that, Kim!! Thanks for taking the time to let me know πŸ™‚

  90. #
    Lenny — November 6, 2016 at 11:29 pm

    Hi Tessa, im reading all the comments from top to the end. Im so interested making this SBM. Just few questions, can i use this for fondant cakes? Does it need to be fridge? I use ganache and i dont refrigerate my fondant cakes. And can i use this for filling as well? Would it stay soft and creamy? Thank u. Sorry have so many questions. Im dying to discover a great SMB.
    Regards,
    Lenny

    • #
      Tessa — November 7, 2016 at 9:37 am

      Hi Lenny, you can basically use this in any way you’d use American buttercream. It’s just much smoother, creamier, and less sweet. It should work just fine under fondant and in filling. Good luck πŸ™‚

  91. #
    Gloria — November 7, 2016 at 9:36 pm

    Hi Tessa,
    At what point do you add in the flavorings such as preserves, or chocolate, etc? Does the instant coffee and cocoa need to be dissolved first for the mocha flavoring? Thanks! This looks delicious. I love your ABC recipe too.

  92. #
    Terrie — November 10, 2016 at 3:35 pm

    Italian meringue has raw eggs ? what ?
    Yes, for sure, pouring 275Β° C sugar syrup in raw eggs won’t cook them. Because what cooks at that temperature! lol

  93. #
    kimsweet — November 19, 2016 at 11:29 am

    Hi! I need to amend my review regarding using a hand mixer instead of a stand mixer for this recipe. If you’re going to use a hand mixer, you need to use it throughout the recipe. Use it instead of the whisk while beating the egg whites and sugar over the simmering water, and then use it to finish the frosting off the heat. I think the whisk doesn’t provide enough volume since you won’t be using a powerful stand mixer to finish off the frosting. (Using a hand mixer is only if you don’t have a stand mixer – they’re so darned expensive.)

  94. #
    Kim — December 2, 2016 at 3:38 pm

    Hi Tessa!
    I’m about to give the SMBC a second try. First try turned out great, I put it in the fridge overnight, rewhipped, and after about 20 minutes in a 75 degree kitchen it looked like it shrunk in half. I need to fill a cake tomorrow and want to make the BC tonight. Do you think the same thing could happen again?

  95. #
    Pam — December 6, 2016 at 11:39 am

    PLEASE….tell me WHY when taking this fabulous frosting recipe out of the freezer of one month, whipping again to pipe….looked greasy, ugly texture!!!!?????? I’ve been making SMB for years… 😟 Had to make a new batch….so much fir freezer storage….πŸ‘ŽπŸ»

  96. #
    vanessa — December 9, 2016 at 1:00 am

    I do not have a kitchen aid but have a steel bowl… Can I do the first process then transfer to my electric mixer and if I need to pipe 36 cup cakes can I use this recipe plus half…. Also can I make it the day before needing it and if so what is the best way to prep it before piping…Im from South Africa an its going to be 30 C on the day I need it…will it be stable enough or what do you suggest… This will be my first attempt so im fairly nervous

  97. #
    Nancy — December 28, 2016 at 2:26 pm

    I’m a diabetic. Can I use a sugar substitute, like truvia, in place of sugar? Thank you

  98. #
    Jade — December 30, 2016 at 8:36 am

    How much espresso powder do you dissolve in the 2 tbsp water?
    Thanks!

  99. #
    Sandy — January 7, 2017 at 1:42 am

    Hi Tessa, I just discovered your videos and website a few days ago and have successfully recreated a few of your recipes. Your instructions are clear and I’ve gotten great results! Thank you! I’m wondering if for the Swiss meringue buttercream if I can substitute egg whites with egg whites from a carton?
    Thanks again!

    • #
      Tessa — January 17, 2017 at 3:27 pm

      Since there’s only a few ingredients in this recipe, I’d suggest using the freshest possible! Egg whites from a carton may not produce the best results.

  100. #
    Hayley — January 22, 2017 at 2:01 am

    I used this recipe as my first attempt at Swiss meringue. Worked a treat!! Beautifully glossy and smooth. I flavoured mine with peppermint essence.

    I read some other comment about the eggs not whipping – did you use packaged egg whites?

    • #
      Tessa — January 22, 2017 at 11:45 am

      Excellent, Hayley!! Thanks for sharing xo

  101. #
    Tamie — January 22, 2017 at 5:07 pm

    I made this today for the first time – worked great and it’s delicious! The video was very helpful in knowing what to look for, thank you! πŸ™‚

  102. #
    Miriam V — January 26, 2017 at 11:52 am

    can you use meringue powder instead of the egg whites?

  103. #
    Zohra — January 31, 2017 at 4:51 am

    Hi Tessa
    I did a fair bit of research and youtubing until I settled for your SMBC recipe – this was my first attempt and it worked perfectly, I think. But I have a (probably dumb) question – is the egg and sugar mixture meant to smell a bit eggy after it’s been heated? The temp never really went above 140 even though I wanted it to get to 150 to make sure eggs were safe, but then I thought maybe I “cooked” my eggs if it smelled a bit eggy? But the meringue whipped up fine within four minutes, the whole thing had the right texture and taste, just a bit curious about the smell. I feel like it still lingered.. Not enough vanilla or cooked eggs, you think?
    Thanks
    Zohra
    xx

    • #
      Tessa — February 1, 2017 at 8:27 am

      Yep, a slight egg aroma is completely normal!

  104. #
    Keith Bailey — February 2, 2017 at 7:43 pm

    Hi, Tessa. Inwanted to make mocha flavored SMBC. So would I need to dissolve the cocoa powder and instant coffee before I add it to the frosting.

  105. #
    Karen — February 7, 2017 at 5:48 pm

    Would this swiss meringue buttercream work for a wedding cake?? Any suggestions on a frosting that I can use that is not so sweet as standard buttercream?! I am making my friends wedding cake -14″ -10″ & 6″ tiers!
    Any tips would be welcomed!!

    • #
      Tessa — February 9, 2017 at 8:29 pm

      Yep! I made my dad’s wedding cake and used this recipe. Just made a TON of it ahead of time, froze it in ziptop bags, then let it defrost overnight. Brought it to room temp and rewhipped in an electric mixer before frosting. Wilton’s website has a great guide on how much frosting you’ll need for different cake sizes πŸ™‚

  106. #
    Princess — February 11, 2017 at 6:04 am

    Hie Tessa
    I just made mine but it is appearing as if it has some liquid.how do i rectify this?

  107. #
    Betz — February 18, 2017 at 10:17 pm

    Hi Tessa!!
    I tried this recipie and it was awesome…. creamy and satin feel in mouth… i never liked American buttercream..way too sweet and buttery..this recipie was just perfect! Your tips also helped when it turned little soupy.
    I was just wondering if its possible to reduce the sugar in this recipie? If yes how much can i reduce or will it break any SMB rule πŸ˜‰
    Thanks
    Betsy

    • #
      Tessa — February 23, 2017 at 8:50 pm

      Yay! Thrilled to hear that, Betsy. I haven’t tried to reduce the sugar since it’s so crucial to the structure of this recipe, so unfortunately I can’t offer any tips there.

  108. #
    Terry — February 26, 2017 at 2:46 pm

    Tried twice. Failed miserably. 😒

  109. #
    Jess — March 4, 2017 at 7:07 pm

    Yes!!! Thank you so much, I just made this and used it to fill and frost a cake. Absolutely perfect! I’ve tried several recipes for swiss meringue in the past and none have been this good and as easy to follow. You’ve got a new fan in me!

    • #
      Tessa — March 7, 2017 at 10:35 am

      So glad to hear that, Jess! πŸ™‚

  110. #
    Ana — March 7, 2017 at 7:01 pm

    Hi there was wondering if you have to use 3 stick of butter?! It’s seam like a lot of fat for 150g of egg white. Many I can use 2 stick just curious because I have never made Swiss on marshmallow. Thanks Ana

    • #
      Tessa — March 8, 2017 at 8:18 am

      Yes, this recipe was carefully constructed and reducing the butter would likely result in a flop.

  111. #
    Ana — March 8, 2017 at 3:46 pm

    Thank you making it now ! Mom bday TM . So excited to try this buttercream!! Wish me luck!

  112. #
    Christa — March 11, 2017 at 8:46 am

    HAND MIXER And HOT WEATHER: This works with a hand mixer!! I grew up with a kitchen aid, but until a few weeks ago, I only had a hand mixer. This recipe worked just fine, you just need a strong arm for the lengthy mixing. Also, I have no air conditioning and I’ve made this recipe in hot weather in July. This has become my favorite “classy” frosting.

  113. #
    Faye — March 16, 2017 at 8:47 am

    I am making this NOW and wanted to k now how long it usually takes to incorporate the butter chunks into the meringue after the bowl has cooled. So far I have been adding a chunk every minute or so and 3 sticks of butter gave me about 36 chunks … I have about 10 left. That means I having incorporating the butter now for almost a half hour … is that right? Seeing as the recipe says the time to make this is 20 minutes, I am confused because it took almost 15 minutes to get the sugar/egg white mixture up to 140 degrees. The frosting isn’t super smooth and has itty bitty ‘grains’ of butter in it. What am I doing wrong, or not doing ?

  114. #
    Faye — March 16, 2017 at 9:16 am

    Follow-up …. The frosting still didn’t come nice and smooth after mixing it for a long long long time so I googled to see what I could do. I found a forum where someone had suggested that if the frosting was like ‘cottage cheese’, it was too cold. This appeared to be my situations. the suggestion was to warm a small amount of the frosting in the microwave til it looked like melted ice cream (this took about 10 seconds on 50%) then slowly add it to the bowl. Success!!! I now have smooth frosting that not only tastes amazing but looks nice and smooth. thanks. I will keep this recipe .

  115. #
    Helena — March 22, 2017 at 10:05 pm

    Hi Tess,
    Ive just made 3 batches of Swiss Meringue buttercream today , 2 batches ive coloured them in 2 shades of pink that was fine happy with those but my 2 shades of blue are not coming out as blue its more greenish especially the light blue that I want the most but the darker one is ok. Is their a trick in making the buttercream white cause after you add the amount of butter it turns yellowish. Apart from that I love it .

  116. #
    Hila — March 23, 2017 at 11:58 am

    Hi! I adore this recipe. I am planning on making it for cupcakes today but I just tasted one of the cupcakes and they are not sweet enough. If I add a bit more sugar to this buttercream during the double boiler stage will it affect he consistency/ ruin the meringue? I was thinking of adding a 1/2 cup. Thank you!

    • #
      Tessa — March 23, 2017 at 4:45 pm

      I wouldn’t touch the amount of sugar in this recipe. I haven’t tried that but I don’t think it’s worth the risk! Maybe you can fill the cupcakes with something sweet, like marshmallow creme, Nutella, or caramel?

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