Swiss meringue buttercream is the cake decorator’s favorite for its stability and silky texture. It has no pudding or flour, and it holds its shape perfectly for decorating cakes and rolls, which makes it ideal for holiday baking.
The secret is warming the egg whites with sugar over steam, which makes them safer and the meringue incredibly light. How do you get through the critical moment when the buttercream looks curdled?
How to Make Swiss Meringue Buttercream Correctly
Warm the egg whites with sugar over steam to 131 to 140°F (55 to 60°C) until the sugar dissolves. Whip them into a stiff, cooled meringue, then beat in softened butter a little at a time. Keep beating until the buttercream comes together.
At a Glance
- Prep time: 20 minutes (plus 30 minutes cooling the meringue)
- Cooking time: 5 minutes (warming over steam)
- Yield: about 21 oz (600 g), enough for one cake
- Difficulty: Advanced
- Calories: about 550 kcal per 100 g
- Trend: Holiday baking / Pastry techniques
Ingredients
- 3 large egg whites (about 3 1/2 oz / 90 to 100 g)
- 1 1/4 cups (250 g) granulated sugar
- 1 2/3 cups (375 g) butter, softened to exactly room temperature (3 1/3 sticks)
- 1/2 teaspoon vanilla extract (or rum)
Instructions
- Set up a double boiler: bring a small amount of water to a simmer in a pot.
- Put the egg whites and sugar in a stainless steel or glass bowl.
- Set the bowl over the steam (the bottom must not touch the water). Whisk for 3 to 5 minutes. The mixture must reach 131 to 140°F (55 to 60°C) so the whites are heated through.
- The sugar must dissolve completely (check by rubbing a little between your fingers).
- Pour the hot mixture into the bowl of a stand mixer. Whip at medium-high speed until you have a stiff, glossy meringue.
- The bowl with the meringue must cool completely to room temperature. This is key!
- Reduce the mixer speed to low. Add the softened butter a cube at a time. It must be the same temperature as the meringue.
- CRITICAL STEP: At this stage the buttercream will almost certainly change texture. It can look curdled, thin or like scrambled eggs. This is normal!
- KEEP WHIPPING! Raise the speed and continue beating, even for 5 to 10 minutes. The buttercream will come back together into a perfectly smooth, firm emulsion.
- Finally add the vanilla and mix briefly. The buttercream is ready.
Video Recipe
Tips for Perfect Swiss Meringue Buttercream
- Do not panic if it curdles. If the buttercream looks like scrambled eggs, just keep whipping and it will come together. If it is too runny (the butter was warm), chill the whole bowl for 5 minutes and whip again.
- Match the temperatures. If the buttercream is lumpy (the butter was cold), warm the side of the bowl with a hair dryer or hold it over steam for a second, then whip right away.
- Food safety. For the safest result, make sure the whites reach 140°F (60°C), or use pasteurized egg whites.
Variations
- Chocolate buttercream: Beat in 3.5 oz (100 g) of melted, cooled dark chocolate.
- Coffee buttercream: Dissolve 2 teaspoons of instant coffee in 1 teaspoon of hot water, let it cool, and beat it in.
Frequently Asked Questions (FAQ)
- Why is Swiss meringue buttercream better than pudding-based buttercream? It is more stable at room temperature, lighter and airier, and has no floury taste. It also works well under fondant.
- Can I freeze Swiss meringue buttercream? Yes, for up to 3 months. Thaw it completely in the refrigerator (not in the microwave), then beat it smooth with a mixer.
- Why does my buttercream taste eggy? The whites were not heated enough over the steam. They must reach at least 131°F (55°C) to lose the typical egg aroma; 140°F (60°C) is safer.
- How long does it keep? In a closed container in the refrigerator, up to 5 days.
- Can I make it ahead for Christmas baking? Yes. Refrigerate or freeze it, bring it fully to room temperature, then re-whip until smooth before piping.
This buttercream is ideal for decorating Christmas cakes or cupcakes. It keeps for 5 days in the refrigerator in a closed container.
The recipe is based on a version by Tundes Cakes Recetas, adapted by the We Cook With Love team.
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