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
Swiss Meringue Buttercream

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!

The perfect Swiss Meringue Buttercream
the perfect Swiss Meringue Buttercream (SMBC)

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.

Swiss Meringue Buttercream recipe
Swiss Meringue Buttercream recipe

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:

  1. 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.
  2. 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.
  3. Remove and Thicken: Once the mixture is warm and viscous, remove the bowl from the bain-marie.
  4. 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.
  5. 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.
  6. Add Flavor and Color: Once the butter is fully incorporated, add vanilla extract and any desired food coloring. Beat just until evenly combined.
  7. Your Buttercream is Ready: The result is a silky, stable buttercream that’s perfect for frosting cakes, piping onto cupcakes, or filling macarons.
How to make SMBC
How to make SMBC

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.
Strawberry swiss meringue buttercream
Strawberry swiss meringue buttercream

Other desserts to try

Swiss meringue buttercream

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.
Prep Time 30 minutes
Cook Time 5 minutes
Course desserts, frosting
Cuisine easy cuisine
Servings 800 g
Calories 400 kcal

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.
Keyword swiss meringue buttercream recipe

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