If you are looking for a buttery, velvety finish, Swiss Meringue buttercream is the frosting for you. I love this recipe, and it’s not as hard to make as you think.
Swiss Meringue Buttercream
Created by admin on March 13, 2016
- Prep Time: 5m
- Cook Time: 30m
- Total Time: 35m
- Category: Cake Basics
- 4 large egg whites at room temp
- 1 1/2 cups caster sugar
- 450 grams (1lb) butter, cut into small cubes, at room temp
- 1 teaspoon vanilla extract
- Pour egg whites and sugar into a bowl, preferably your mixer bowl. Place over saucepan of hot water, with the water not high enough to touch your bowl, and heat on low.
- Whisk until the mixture has no sugar granules left. Test this by rubbing a small amount of mixture between your fingers.
- Remove from heat, and beat on med/ high (setting 8) for 10 minutes, or until cool. The mixture should look like marshmallow.
- Whilst the mixer is at medium, add the softened butter, one piece at a time. Count to 10-12 before adding another piece, and that way you know it's fully incorporated.
- Then pour in your vanilla extract and mix one last time to combine.
Charlene Shafer says
I love your recipes and photos. I would love the recipes even more if they ad U.S. measurements! Thanks…
Yes, I’m an going to go back through, a couple already have been updated to both, but the aim is to do that with all of them.
I moved from the US to the Middle East and I’m glad your recipes are in metric units. All of my recipes are US measurements and I’m starting to get really confused at the grocery store.
Elaine Henderson says
Yum. I love SMB, and it’s really easy to make.
Yani Lacbayen says
Hello! Does SMBC endure a hot weather? Thank you in advance
It needs to stay in the fridge as soon as it’s made and decorated with. It can’t sit out no matter the temp.
Hi miss vanessa, i need your help,i hope you can help me..i need to make a guitar cake for my brothers birthday this coming march 21,but i dont know how to make one,so i’m thinking you can help with that,i hope so?tnx in advance.
will this be ok to use in between layers for a wedding cake or is a traditional crusting buttercream better in regards to stability?
Some people do use it. I personally find in Australia it moves around too much, so I got with sweet buttercream, and a dam of ganache.
ginjerine muncada says
I am frm the philippines… i love watching you videos and honestly i find easy to bake.. since i never got into baking class.. only in youtube… anyway… i just want to ask.. what is the diff between a buttercrwam frosting and a swiss merengue frosting.. we have a tropical weather here.. what is the best frosting i can make?…
Thank you so much ms vanessa…
GODBLESS UR BAKING COZ I LOVE IT!!
Oh, thank you! swiss meringue needs to stay in the fridge. It’s more buttery tasting, less sweet, but it can be hard to work with in heat.
Hello, i would like to know if i wanna cover with fondant is swiss one is the best? Normly i use ganche, but recently find there another recipe is sweet buttercream then add into ganche. Dont dare to try yet and wanna know is possible to do before make it. Pls let me know which is better to work with, as i only learn to make it from youtube, totally lack of knowledge.
Also would like to ask, what happen if i wanna make a wippen cream cake, but add a fondant topper, is ok? Or the fondant will melt if i put on the cream cake, so did u try to do this before?
I only make 2 fondant cakes per yr for my sons, so want to do better for them and not too sweet.
Tks very much!
Whipped cream may not hold up the fondant, but I know sweet buttercream does. You can cover in swiss and them fondant, although it moves around too much for me personally, so I use sweet buttercream.