Perfect Swiss Meringue Buttercream recipe
Silky, smooth, and irresistibly creamy, Swiss meringue buttercream elevates cakes and cupcakes to a whole new level.
Whipped to perfection, its luscious texture melts in your mouth, delivering a delicate sweetness that’s just right.
Made with a velvety blend of egg whites, sugar, and butter, this bakery favorite promises pure decadence in every bite.

Swiss Meringue Buttercream (SMBC) Recipe
Swiss meringue buttercream, lovingly known as SMBC, is a baker’s dream, celebrated for its silky texture and perfectly balanced flavor.
This foolproof recipe is a go-to for decorating birthday cakes, elegant layer cakes, and delicate cupcakes, though I often switch it up with egg-free buttercream for variety.
When room-temperature butter is added, the meringue transforms into a velvety, smooth cream that’s wonderfully easy to work with and customize with your favorite flavors.
With a little practice, this delightful buttercream will add elegance and irresistible flavor to all your pastry creations.
I used this luscious cream to decorate my birthday cake, and it was nothing short of perfection!

SMBC: Swiss Meringue Buttercream 1:2:3
Why is it called 1:2:3 ? The name refers to the precise ratio of its key ingredients, which are measured to create the perfect balance for this buttercream.
The 1:2:3 ratio breaks down as follows:
- 1 part egg whites
- 2 parts sugar
- 3 parts butter
This proportion results in the signature light, stable, and silky texture of SMBC.
Maintaining accuracy in these measurements is essential to achieving a perfectly balanced cream—neither overly sweet nor overly rich—with a structure that’s ideal for frosting and decorative work.

Why You’ll Love Swiss Meringue Buttercream
- Silky Texture: Its velvety, smooth consistency spreads and pipes effortlessly, making it a dream for decorators.
- Perfectly Balanced Flavor: Lightly sweet with a rich buttery finish, it complements rather than overpowers your baked creations.
- Stable and Versatile: Holds its shape beautifully for intricate designs, even in warm conditions.
- Customizable: Easily infuse it with flavors like vanilla, chocolate, fruit purees, or liqueurs to suit any dessert.
- Less Sweet: Compared to traditional buttercream, it offers a more refined sweetness that appeals to all palates.
How to Make Swiss Meringue Buttercream
Follow these step-by-step instructions to create smooth, velvety Swiss meringue buttercream:
- Combine Sugar and Egg Whites: In a heatproof bowl, mix sugar and egg whites. Make sure the bowl is large enough to fit over a saucepan for the next step.
- Heat Over a Bain-Marie:
- Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- Gently stir the mixture with a spatula or whisk (without whipping) until the sugar dissolves completely.
- To check, rub a bit of the mixture between your fingers—it should feel smooth with no sugar grains.
- Remove and Thicken: Once the mixture is warm and viscous, remove the bowl from the bain-marie.
- Whip into a Meringue: Using a stand mixer fitted with a whisk attachment, beat the mixture on medium-high speed until stiff, glossy peaks form. The bowl should feel cool to the touch at this stage.
- Switch Attachments and Add Butter:
- Replace the whisk attachment with a paddle (scraper) attachment.
- Begin beating the meringue on low speed, adding room-temperature butter a few tablespoons at a time.
- If the mixture looks curdled or sticks to the paddle, don’t panic—this is normal! Continue beating, and it will come together into a smooth buttercream.
- Add Flavor and Color: Once the butter is fully incorporated, add vanilla extract and any desired food coloring. Beat just until evenly combined.
- Your Buttercream is Ready: The result is a silky, stable buttercream that’s perfect for frosting cakes, piping onto cupcakes, or filling macarons.

Tips for the Perfect Swiss Meringue Buttercream (SMBC)
Achieving a flawless Swiss meringue buttercream requires careful attention to detail. Here are essential tips to ensure your buttercream is always smooth, stable, and delicious:
1. Use Fresh, Room-Temperature Ingredients
- Ensure both your egg whites and butter are at room temperature. Cold butter will not incorporate properly into the meringue, leading to a curdled texture.
- If you’re using egg whites from a carton, check they are pasteurized and fresh for the best results.
2. Dissolve Sugar Thoroughly
- When heating the egg whites and sugar over a bain-marie (double boiler), stir the mixture gently until the sugar is completely dissolved.
- Test this by rubbing a small amount between your fingers—there should be no gritty sugar left. This is key for a silky-smooth meringue.
3. Whip the Meringue to Stiff Peaks
- Once the sugar has dissolved, beat the mixture until it forms stiff, glossy peaks.
- This step is crucial for structure—under-whipped meringue will not hold the butter properly, while over-whipped meringue can result in a dry texture.
4. Don’t Rush Adding Butter
- Add room-temperature butter gradually, a few tablespoons at a time, while beating on low speed.
- Adding too much butter at once can cause the mixture to break or separate. Patience here pays off.
5. Be Patient with Curled or Soupy Mixtures
- If your buttercream looks curdled or soupy when adding the butter, don’t panic—it’s completely normal!
- Keep beating on low speed, and the buttercream will come together as the butter fully incorporates. This may take several minutes.
6. Use the Right Mixer Attachments
- Switch from a whisk attachment to a paddle (or scraper) attachment once the meringue has reached stiff peaks.
- The paddle attachment helps incorporate the butter smoothly without overmixing, which could deflate the meringue.
7. Ensure Proper Consistency
- If your buttercream is too soft to pipe or hold its shape, chill it for 10-15 minutes and then rewhip.
- If it’s too stiff, allow it to warm up slightly and beat until it reaches the desired consistency.
8. Check for Proper Flavor Balance
- Swiss meringue buttercream is less sweet than traditional buttercream, which is part of its appeal.
- Adjust the sweetness by adding more vanilla, or experiment with flavorings like almond extract, fruit purees, or even liqueurs.
9. Avoid Overheating the Meringue : Keep the sugar-egg mixture over gentle heat in the bain-marie. Too high a temperature can cook the egg whites, leading to a grainy texture.
10. Store and Rewhip When Necessary
- If you have leftover buttercream or need to store it, keep it in an airtight container in the refrigerator.
- Let it return to room temperature and give it a good rewhipping before using, to restore its smooth, airy texture.

Other desserts to try
- Vanilla pastry cream-creme patissiere recipe
- Mascarpone Whipped Cream Frosting
- Homemade Shortcrust Pastry (Sweet Tart Crust)
- Homemade Oat Milk recipe
- how to make lemon curd
- homemade Apple jelly

Swiss Meringue Buttercream recipe
Ingredients
- 130 g egg whites
- 260 g sugar
- 390 g butter
- vanilla
- food colouring pink
Instructions
- In a heatproof bowl, mix sugar and egg whites. Make sure the bowl is large enough to fit over a saucepan for the next step.
- Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- Gently stir the mixture with a spatula or whisk (without whipping) until the sugar dissolves completely.
- To check, rub a bit of the mixture between your fingers—it should feel smooth with no sugar grains.
- Remove and Thicken: Once the mixture is warm and viscous, remove the bowl from the bain-marie.
- Using a stand mixer fitted with a whisk attachment, beat the mixture on medium-high speed until stiff, glossy peaks form. The bowl should feel cool to the touch at this stage.
- Replace the whisk attachment with a paddle (scraper) attachment.
- Begin beating the meringue on low speed, adding room-temperature butter a few tablespoons at a time.
- If the mixture looks curdled or sticks to the paddle, don’t panic—this is normal! Continue beating, and it will come together into a smooth buttercream.
- Once the butter is fully incorporated, add vanilla extract and any desired food coloring. Beat just until evenly combined.
- The result is a silky, stable buttercream that’s perfect for frosting cakes, piping onto cupcakes, or filling macarons.