Your #1 Online Baking Destination!

Best-Ever Swiss Meringue Buttercream Frosting - No more buttercream mishaps, this recipe is fool proof!

Best-Ever Swiss Meringue Buttercream Frosting

Save Recipe

Hi Bold Bakers!

A good Swiss Meringue Buttercream Frosting recipe is essential for all Bold Bakers! However buttercream and frostings are recipes that many bakers find tricky. Whether the recipe was off or the method wasn’t clear enough, it’s sometimes difficult to get good results.

I say you will struggle no more! Not while I’m around anyways. I’m sharing this recipe along with a step-by-step video that will give you great and consistent results every time you make it.

The difference between Swiss Meringue Buttercream and regular Buttercream Frosting is that Swiss Meringue Buttercream tends to be much airier and lighter which people tend to prefer. It comes from all of that lovely meringue in there that yields you a lighter than air frosting

Best-Ever Swiss Meringue Buttercream Frosting recipe, Buttercream Frosting recipe, Swiss Meringue Buttercream, frosting recipe, fool prof buttercream recipe, easy frosting recipe, easy buttercream recipe, best ever swiss meringue buttercream, how to make swiss meringue buttercream, how to make buttercream frosting, how to make swiss meringue buttercream recipe

Storing the Swiss Meringue Buttercream

Keep in an airtight container in the refrigerator for up to one week. Leave it out at room temperature when needed and rewhip in a mixer for 5 minutes.

Also, it can freeze for up to 8 weeks. To thaw, place on the counter until defrosted, and rewhip for 5 minutes with a whisk attachment in an electric mixer.

This Swiss Meringue Buttercream recipe is plenty enough to generously coat one large cake.

Best-Ever Swiss Meringue Buttercream Frosting recipe, Buttercream Frosting recipe, Swiss Meringue Buttercream, frosting recipe, fool prof buttercream recipe, easy frosting recipe, easy buttercream recipe, best ever swiss meringue buttercream, how to make swiss meringue buttercream, how to make buttercream frosting, how to make swiss meringue buttercream recipe

Get more Frosting & Cake Recipes:

4.25 from 40 votes
Best-Ever Swiss Meringue Buttercream Frosting - No more buttercream mishaps, this recipe is fool proof!
Swiss Meringue Buttercream
Prep Time
20 mins
Total Time
20 mins

Learn how to make the Best-Ever Swiss Meringue Buttercream Frosting recipe which will give you a light, airy frosting for all of your cakes and cupcakes.

Course: Dessert
Cuisine: American
Servings: 10 cups
  • 5 large , fresh egg whites (150 g)
  • 1 1/4 cups (10oz/282) sugar
  • 1 1/2 cups (12oz/340g) unsalted butter, a room temperature
  • 1 tablespoon pure vanilla extract
  • pinch of salt
  1. Over a pot of simmering water place your mixer bowl (or a heatproof bowl) over the pot.
  2. Add in the egg whites and sugar and stir until the sugar has dissolved. Continue to stir, this will take around 5 minutes. Putting the eggs over heat will technically cook them so you don't have to fear eating raw eggs.
  3. Once the sugar has totally dissolved remove from the heat.
  4. With whisk attachment begin to whip until the meringue on medium/high speed. Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 5 minutes or so).
  5. Wiith mixer on medium speed, add vanilla, salt and soft butter cubes. Add the butter one piece at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 1 hour until it comes together. continuing to beat until well combined.
  6. Add additional flavours, purees, as desired.

Watch the Recipe Video!

Recipe Notes

*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.
***If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.


13 Images
Submit Your Photos
Muhriza Salih
Ivi Lecrop
Victoria Sponge
Karina Le-Talbot
Maria D. Pirotte
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


Write a Comment and Review

  1. Elveee on October 6, 2019 at 8:24 am

    I started off with a hand mixer and it didnt work. I then made another batch with a stand mixer and a whisk attachment. This buttercream is a dream! Smooth and light yet stable and SO delicious. Thank you Gemma!

    • Gemma Stafford on October 7, 2019 at 1:50 pm

      Well done, you! Don’t forget to share the photos here. Thanks a million.

  2. Stephanie Scaturchio on August 15, 2019 at 3:33 am

    Hi Gemma. Thank you for this easy to follow recipe, as I will be trying to make this for the first time on my birthday. Can you please tell me….after frosting your cake with this Swiss Meringue Buttercream, do you need to refrigerate your cake? Or can it sit out at room temperature? Thank you.

    • Gemma Stafford on August 15, 2019 at 3:45 am

      Hi Stephanie,
      room temperature is a variable thing. in Ireland where I grew up room temperature rarely gets above 22C/72F or so.
      At that temperature buttercream of any type will sit happily for a few hours.
      Swiss meringue buttercream is more stable than buttercream, so it will hold up a little better.
      However, remember this, it has a dairy component. The real issue is food safety. All dairy should be kept chilled up to the point of serving. An hour or two in cool room temperature will not do so much harm, but be safe above all.
      There are other ways to do it, google this: Ermine frosting.
      I will add this to my list again, I keep moving it around, but it is a useful thing to have for warm climates.
      Gemma 🙂

  3. MariaBakesPH on July 26, 2019 at 4:24 pm

    It held up pretty well in this crazy weather and fluctuating temperature here in the Philippines. Thank you again @gemma_stafford for your fool proof video tutorial, I did not panic as much trying to achieve it????although since I only have a local brand hand mixer, I can still feel my hand vibrating way long after I have done the frosting, so it felt like I was holding my hand mixer all day turned on in high speed????

    • Gemma Stafford on July 27, 2019 at 8:58 am

      I’m thrilled to hear that, Maria! Thanks for trying it out and letting me know 🙂


  4. Leah Pambid on July 2, 2019 at 12:10 am

    Hi Gemma!
    Is it okay to use an electric hand mixer for this recipe?
    Also, can I use liquid food color for the buttercream?

    • Gemma Stafford on July 2, 2019 at 1:22 am

      Hi Leah,
      yes, an electric hand mixer is ideal for this type of recipe and one of my favorite appliances.
      The liquid color will work well in this type of recipe and will give a light pastel color. If you want deep colors you need to use a paste or gel.
      I hope this is of help,
      Gemma 🙂

  5. Svenja Geissler on June 21, 2019 at 7:25 am

    Hi Gemma
    Ive been looking at different Swiss Meringue Buttercream recipes and found that some used cream of tartar but others didn’t….. What is the purpose and is it necessary? I am just wondering because my friend swears by it but you didn’t use it.
    Thanks a lot

    • Gemma Stafford on June 22, 2019 at 10:11 am

      Hi Svenja! Good eye! Cream of tartar helps stabilize the egg whites, keeping the air locked in the egg whites. But it is not essential to this recipe. Hope this answers your question. Gemma ????

  6. Maria D. Pirotte on June 16, 2019 at 12:20 pm

    LOVED this recipe. I’ve tried a lot of swiss and italian meringue recipes online and none of them got me the results this one did! I’ll definitely be using swiss meringue from now on instead of the sickly sweet American buttercream!

  7. Chichi DelaCruz on May 12, 2019 at 1:43 pm

    Made this for a Mother’s day party and everyone loved it! This icing is so light and yummy! Thank you Gemma, this icing is my new best friend!

    • Gemma Stafford on May 13, 2019 at 7:49 pm

      Yay!!!! I love to hear that.

      Great job!

  8. Melissa on May 9, 2019 at 12:53 pm

    Hey Gemma, I’m a big fan! Not sure if this has been asked, but do you know of a vegan recipe similar to the swiss meringue? I need one that is good for piping, but all of the ones I have found have WAY too much sugar ????

    • Gemma Stafford on May 9, 2019 at 6:09 pm

      Hi Melissa,

      You know, Liv and I will address vegan meringue in a few weeks. We know it is something that has been requested.

      To be honest, we tired it a year ago and it was a disaster but I know we can get it to work.


  9. elhoney on March 29, 2019 at 12:14 am

    Hi Gemma,
    Is it possible to mix whipping cream while making Swiss meringue buttercream frosting? If so at which stage should we put it in?
    Last time I tried to do that it curdled up.

    • Gemma Stafford on March 29, 2019 at 5:57 am

      Hi there,
      Swiss meringue buttercream is a tricky enough thing, it is best not to mess around with it too much, I would not add heavy cream to this as it will destabilize it, it just needs the butter fat.
      I hope this is of help,
      Gemma 🙂

  10. PATTY on March 26, 2019 at 4:44 pm


    • Gemma Stafford on March 27, 2019 at 4:09 pm

      Hi, that’s a tough one but maybe a thick rich cream cheese frosting, most frostings do not do well with heat.

      • Patunia16 on March 28, 2019 at 10:18 am

        Thank you for answering back so quickly! I am a total fan. You are so wonderful to watch. I was thinking that I would add some crisco to the butter frosting. I’ve tried that before and it seemed to do a good job. Really hoping they eat them fast.
        Thanks again!

        • Gemma Stafford on March 28, 2019 at 5:45 pm

          You’re very welcome!!


  11. Miguel Gómez on March 23, 2019 at 6:53 pm

    Hi Gemma. Great baking recipes!!!

    If I don’t need to much Swiss meringue buttercream I can divide by 5 the recipe?
    For calculate for 3 whites?


    • Gemma Stafford on March 25, 2019 at 12:00 pm

      Hi yes you can cut this recipe down by 1 3rd.

  12. Ramona Robuck on February 10, 2019 at 9:28 am

    I’ve made Swiss Meringue Buttercream frosting 30 or more times, always successfully, until today. Meringue was perfect, glossy very voluminous. I switched to paddle , beat on Med low until bowl was cool, then added room temperature butter(still firm), 1 tablespoon at the time. Before I finished adding 2nd stick, frosting began to curdle. It quickly went downhill from there. I tried refrigeration for about an hour, mixing for 10 minute increments, adding 1/4 teaspoon cream of tartar. Nothing brought it back. I hate to throw it out. Can I use it to make pound cake? It is now refrigerated.

    • Gemma Stafford on February 11, 2019 at 1:57 am

      Hi Ramona,
      Did you do something different this time? I am a bit mystified by this.
      Yes, do find a way to use it, it will be a shame to waste it. It may work in a white cake, you already have the butter, sugar, and egg whites. Add 1/2 ounce/15g/1 tablespoons of all purpose flour per egg white and 1 teaspoon of baking powder per 3ozf flour, or use self raising flour. Sieve this into the mix, and fold it through gently. I think that will work, well. Bake at 180c/350F and monitor it. You could try cupcakes with this too. I think it is worth a shot! Add cocoa to some of the batter too and see how it works.
      I hope this helps the rescue of this!
      Gemma 🙂

      • Ramona Robuck on February 11, 2019 at 5:25 am

        Good morning, Gemma. Thanks so much for responding. After I messaged you, I googled “salvaging Swiss meringue buttercream frosting”. The site I found had a list of causes for failure, most of which are related to temperature. My kitchen has been unusually cold, 59-60 degrees. So I followed suggestion and warmed my mixture (soupy & curdled) over a double boiler until butter began to melt, then removed from heat & used whisk attachment to beat the frosting on stand mixer. I beat on medium high. After about 4 minutes, frosting began to come together & gain volume. As it cooled, it began to curdle again, so I placed a shallow bowl of hot water under the mixing bowl and continued beating. A total of 10 minutes beating and frosting was silky smooth and the right consistency for spreading. The flavor was more mild than I usually make, but I used 6 larger than usual egg whites with just a tad more sugar. The frosting spread beautifully and was totally salvaged!

        I knew I could count on you to answer my question. Had the frosting not recovered, I would have made the cake you suggested. I always read your posts and have learned so much from you. I am a bolder baker!

        • Gemma Stafford on February 12, 2019 at 10:30 am

          Wow, great job here! This can be tricky but sounds like you got it just right!

  13. Cynthia on January 27, 2019 at 7:12 am

    Is it supposed to taste buttery? what can I do so that I doesn’t taste that buttery?

    • Gemma Stafford on January 28, 2019 at 6:49 am

      Hi Cynthia,
      I answered this one, but omitted the Swiss end of it. The egg whites will usually reduce the buttery feeling of this. I am not too sure what is not suiting you here, but same rule, eat it on cake, that way you spread the butter and the sweetness too.
      I hope this answers this one for you,
      Gemma 🙂

  14. Cynthia on January 27, 2019 at 7:10 am

    Is the buttercream supposed to taste very buttery? What can I do to make it taste les buttery?

    • Gemma Stafford on January 28, 2019 at 6:47 am

      Hi Cynthia,
      It is buttery when it is made with butter! If you make it as I tell you, you whip the butter until it creams then add the powdered sugar and a little milk, to soften it out, and help to dissolve the sugars. I think you are being too critical of this! Buttercream is meant to be spread lightly on cake, then eaten with it, not so much on its’ own. It would not be so pleasant eaten by the spoon!
      Try it on something, that will tell you if this is for you, or not.
      I hope this is of help to you,
      Gemma 🙂

  15. Ana Raquel Pineda on January 21, 2019 at 9:48 am

    What can I use if I don’t have a stainless Steel or glass bowl? I only have a plastic one.

    • Gemma Stafford on January 22, 2019 at 5:34 am

      Hi Ana,
      Hey, I use plastic bowls too, they are part of my batterie de cuisine, or kitchen equipment. They are light to handle, easy to store and very useful. There are heat proof plastics too, and you will need this if you are going to place it over the simmering water. Ones made for the microwave are perfect for this, take a look at yours.
      Failing that you may be able to use a saucepan/pot. Do not give up, that is the main thing!
      Gemma 🙂

      • Ana Raquel on February 1, 2019 at 12:04 pm

        Thank you so much!

  16. Claudia on December 12, 2018 at 8:21 am

    Can I flavor this frosting like in your crazy frosting video?

    • Gemma Stafford on December 12, 2018 at 12:25 pm

      Hi, yes you can! Great idea!

  17. Nancy on November 25, 2018 at 7:40 pm

    Dear Gemma,
    We have a tropical and super humid climate here in India, which makes working with buttercream almost impossible! Do you have an idea of how well this SM recipe would hold up? Or is there a variation I should try to help with that?

    • Gemma Stafford on November 26, 2018 at 4:25 am

      Hi Nancy,
      I know this is such a challenge for so many people. I am not too sure what the answer is. Some people say to stabilize it with cornflour/cornstarch, but very little of this.
      I am not sure if you know Ermine frosting, this is known as a boiled frosting, and it was developed for hot places, like the Southern states of America, and for red velvet cake! I have this on my list for some time, I will bump it up! You can google this one, there are a number of recipes online. It is basically a sweet bechamel/white type sauce, added to the buttercream idea!
      Gemma 🙂

      • Kelly on December 5, 2018 at 9:35 pm

        I’m also from a hot and humid country. What I do is to bring the temp down before whisking on the mixer. So after dissolving your sugar crystals over a double boiler, take it off heat and whisk over a bowl of iced water. I’ve had soupy messes that were beyond rescue before I started trying it this way.

        • Gemma Stafford on December 7, 2018 at 3:15 am

          Hi Kelly,
          Thank you for this great tip. Baking in a humid environment is indeed a challenge,and frostings are particularly difficult to manage. Well done you to find this solution for you, thank you for letting me know,
          Gemma 🙂

        • Kelly on December 7, 2018 at 5:51 am

          Oh and one more thing, though my success rate for this is 100%, I still need to refrigerate for AN HOUR after I’ve incorporated all the butter. I just put the whole bowl, paddle and all in the fridge and forget about it for an hour. Then put it back in. the mixer, start paddling. Believe. It all comes together beautifully 🙂

          • Gemma Stafford on December 8, 2018 at 3:24 am

            Kelly, you are a baking guru!
            Thank you for this, it is tricky for inexperienced bakers, and this will be a great help,
            Gemma 🙂

  18. Christy M Tolliver on November 23, 2018 at 12:15 pm

    The recipe calls for five large eggs. How do I measure for recipes to equal a large egg if I have a carton of egg whites?

    • Gemma Stafford on November 23, 2018 at 1:39 pm

      great question! A large egg white weights around 40g each so you will need 200g of egg whites. Just so you know in general an egg is 60g. 40g whites and 20g yolks.

      Gemma 🙂

  19. April on November 10, 2018 at 1:23 pm

    Haven’t made this yet. I’m wondering if the cake/cupcakes need to be refrigerated after being frosted?

    • Gemma Stafford on November 12, 2018 at 10:12 am

      Hi, no as long as they are covered you can store them at room temperature!

  20. Malaysia Collins on October 25, 2018 at 1:18 pm

    Your recipe was the first time i was finally able to get Swiss meringue butter cream right. Thank you

    • Gemma Stafford on October 27, 2018 at 7:32 am

      I’m delighted to hear it. Well done to you! #BoldBaker 🙂

  21. Mindy Felician on October 24, 2018 at 12:35 pm

    HI Gemma if you dont want to use egg white can you use Meringue powder and if s how much

    • Gemma Stafford on October 25, 2018 at 5:31 am

      Hi Mindy,
      Actually I have never used meringue powder so I cannot give you a precise answer. I think you will need to google a good response to this for you. There are a number of recipes out there, read through a few to decide which sounds best for your need.
      I hope this helps,
      Gemma 🙂

  22. Gailchernin on October 22, 2018 at 8:52 pm

    I love your website and I wish there were more hours in the day to watch all your videos. I will definitely will keep watching. Please continue.

    • Gemma Stafford on October 23, 2018 at 9:51 am

      Hi Gail,
      Now that really would be too much! lol. I am delighted that you are here with us, and now you need to get baking too, that is the idea!
      Lots more to come,
      Gemma 🙂

  23. Karina Le-Talbot on October 11, 2018 at 5:13 pm

    I made this and it tastes DELICIOUS! However I’m having trouble covering my cake fully with it. It just won’t stick to it all. Where am I going wrong please?

    • Gemma Stafford on October 13, 2018 at 9:21 pm

      Hi Karina,

      I haven’t tried to decorate a cake with this as it is more of a delicate frosting. I use Buttercream when decorating cakes.

      Hope this helps,

    • Shortia on November 26, 2018 at 7:40 pm

      Hi, do a crumb coat first and place your cake in the fridge for about 10 mins, then add the other frosting layer and smooth as desired

      • Gemma Stafford on November 27, 2018 at 1:16 am

        Thank you Shortia,
        That is perfect advice.
        A crumb coat Karina is a very fine coat of buttercream, designed to pick up the stray crumbs, and give a smooth surface for the top coat and decoration.
        thanks for the help, I appreciate it,
        Gemma 🙂

  24. Tracey L Sutcliffe on October 5, 2018 at 9:09 am

    hi gemma,

    i’m knew to all this baking, but your blog is making it fun. it’s helping me through a tough time.

    anyway thought i’d give this a go, did the egg white & sugar then placed in mixer, had the wrong blades on for a while so swapped to my whisk, didnt get soft peaks but knew it had to go in fridge. added my butter bit by bit and it has curdled. ive kept whisking probably 10 mins maybe longer and it hasnt come smooth.

    Where have i gone wrong please?

    • Gemma Stafford on October 9, 2018 at 10:29 pm

      Hi Tracey,

      Sorry for my late reply. I’m really glad you found my site ad like my recipes.

      I’m a little miffed as to why this would happen. I’m guessing it might be a temperature thing but it really shouldn’t curdle. I’m sorry to hear that.

      Swiss meringue is a little trickier than buttercream. It’s a little more delicate to work with.


  25. Stephanie on October 3, 2018 at 8:23 pm

    Hi Gemma, I made this icing up. I attempted to use a food processor but ended up,finishing it off with an electric hand mixer. All was going well until I realised I forgot to add salt and vanilla half way through adding butter… it curdled so I beast until it combined again but now it’s realle dense like over whipped cream. It tastes amazing but is it ruined? If I borrow a stand mixer to whip it up in a few days when I plan to use it, will lighten up and aerate again?

    • Gemma Stafford on October 4, 2018 at 2:13 am

      Hi Stephanie,
      did you refrigerate it? Really this type of thing is best made and used when it is freshly made. If you refrigerate it the butter will harden and you will need to bring it back to room temperature before you use it. I have no idea what happened here unless the meringue deflated. I am not sure what you can do to rescue it, or what ‘curdled’ means in this context. I am sorry, not much help I know. Do try to whip it up again, bring it to room temperature before you whip it. I hope this works out well for you,
      Gemma 🙂

      • Stephanie on October 10, 2018 at 1:02 am

        Hi Gemma,
        I used it on Sunday – it didn’t end up coming together- I let it get soft, beat it, however it seperated/curdled and the more I beat, the worse it got! I ended up averting a total disaster by adding icing (powdered) sugar to it which made it come together however it was closer to buttercream in texture/feel but with an hour to go this at least gave me something to cover the cake with – I used your vanilla cake with lemon added, it was spot on!
        After the fact, I kept searching for possible causes/solutions. One I came across recommended heating 1/4 of the mixture in the microwave and then drizzling it back in slowly. I thought I’d put this here for what it’s worth if anyone else has a batch they’re trying to save.

        • Gemma Stafford on October 10, 2018 at 1:33 am

          Hi Stephanie,
          That is really too bad, I know it to be a bit tricky, but I am not sure why it went so badly wrong for you.
          Thank you for that tip, it would take careful handling, but I could see how it would resolve it.
          I am glad you managed it to a degree, and I hope it did not spoil your cake.
          Thank you for telling us about it,
          Gemma 🙂

  26. Nhora Baturi Parallag on September 26, 2018 at 9:46 pm

    hi , Can I use powdered sugar for meringue frosting?

    • Gemma Stafford on September 28, 2018 at 1:24 pm

      I have never tried that before. I think it would be best to use granulated sugar.


  27. Belinda on September 19, 2018 at 12:28 pm

    Hi Gemma,
    Is it good to use under fondant? Will it hold up the fondanT?

    • Gemma Stafford on September 20, 2018 at 7:38 pm

      My buttercream is much better to use under fondant Belinda.


      • Belinda on September 21, 2018 at 8:12 am

        Thank so much, will do that.

  28. Victoria Sponge on September 13, 2018 at 10:45 am

    HI there! This recipe is amazing!! My family love it but now they want the chocolate version. What changes do I need to make to the recipe? Love Vicky from the UK xx

    • Gemma Stafford on September 14, 2018 at 3:50 am

      Hi there,
      I saw your wonderful Victoria Sponge photo! thank you, which recipe did you use for this, it looks amazing!
      You can easily add unsweetened cocoa to the powdered sugar for a chocolate buttercream. Add to taste, about 1 tablespoon per 8ozs of powdered/icing sugar. You can also add melted chocolate to this, and we do that sometimes too, just do not have it too warm when adding to the mix. The cocoa works really well though, it will be perfect.
      Thank you for being here with us,
      Gemma 🙂

  29. Vicky on September 13, 2018 at 10:21 am

    Hi there!! I can’t get enough of your recipes! There aren’t enough hours in the day to make everything on here that I love. Anyway, my question is how do I turn this recipe into a recipe for chocolate meringue buttercream? I made the vanilla version of this today along with your super moist chocolate cake & it was outstanding, however now my hubby and kids want a super moist vanilla cake with chocolate Swiss meringue buttercream, can you help me? Love from Vicky from the UK (I’m going to put pics up soon) xx

    • Gemma Stafford on September 14, 2018 at 3:57 am

      Hi Vicky,
      That answered my question! lol.
      Thank you, I am delighted that you took the trouble to upload your photo, I really appreciate it.
      At the risk of repeating myself, you can flavor the buttercream with cocoa, about 1 tablespoon to 8ozs of icing sugar, sieve it in with the sugar, I tend to do this twice to be sure, and away you go!
      I hope this is of help to you,
      Gemma 🙂

  30. Rachel on August 23, 2018 at 4:55 pm

    This is by far the best swiss buttercream recipe I have come across. It whips up really well.
    Don’t freak out when it doesn’t come together right away. Just give it time to emulsify and you’ll have some nice and fluffy buttercream in the end.

    • Gemma Stafford on August 24, 2018 at 7:09 am

      Hi Rachel,
      Thank so so much for this very kind review of this recipe. This is a bit nerve wracking for people who have not tried it, but I think they will now with your encouragement.
      Thank you for being in touch,
      Gemma 🙂

  31. Jo on August 20, 2018 at 5:49 am

    Hi Gemma,
    love your recipes;
    Can I use pasteurized egg whites for this?

    • Gemma Stafford on August 22, 2018 at 4:59 am

      Hi Jo,
      Sure you can, and a handy thing this is too!
      Gemma 🙂

  32. Rita on August 19, 2018 at 10:17 am

    Hi Gemma
    I am excited to try this for my daughters birthday coming up. After freezing and bringing back to room temp, should I whipp it again before putting on the cake?

    • Gemma Stafford on August 20, 2018 at 3:44 am

      Hi Rita,
      Yes! You will need to re whip any frozen buttercream. Actually it is almost as easy to make it up at the time you need it, but i have frozen excess buttercream, and re-whipped it too, so either one will work for you.
      I hope you have a lovely celebration,
      Gemma 🙂

  33. Eman on August 6, 2018 at 4:49 am

    Hello, does this Swiss Meringue Buttercream have a strong butter taste?

    • Gemma Stafford on August 8, 2018 at 9:08 am

      Hi! Great question.No the flavor is very mild.

  34. Misha on August 4, 2018 at 5:30 am

    Hi Gemma! I just made this for the first time yesterday and it came together beautifully! As I added the last tablespoon of butter, it went from liquidy to perfect right before my eyes and fast! Anyway, I use salted butter for EVERYTHING, I prefer it, but was wondering if it would be too salty in this recipe? Thanks!

    • Gemma Stafford on August 5, 2018 at 4:50 am

      Hi Misha,
      You are a woman after my own heart! I use salted butter for everything too, I grew up with Kerrygold in Ireland and it is always my go to when I can get it.
      It is a choice I guess, some people would say a sweet/unsalted butter for this, and I get that too. Chefs tend to be heavy handed with salt!!
      Gemma :)#

  35. Sushma V on July 17, 2018 at 2:57 am

    Hey Gemma ! is there any way to substitute the eggs in this recipe ? Also how long does the traditional buttercream stay for without melting ?

    • Gemma Stafford on July 17, 2018 at 3:45 am

      Hi there Sushma,
      Really there is not a way to substitute the eggs in this type of recipe that I am sure of.
      There is a method using aquafaba, but I have not tried it, and i am not convinced by it. Perhaps a touch of cornstarch/cornflour may help, but it has to be very little. Experiment with this, try a small batch, perhaps 4 ozs/125g powdered sugar, 20zs/6og butter and 1 teaspoon of cornstarch sieved with the powdered sugar, and test it.
      This is really about the temperature where you live. Use real dairy butter for best results. Buttercream will start to soften at 18c or so, it really should be refrigerated above this temperature even from a food safety perspective, it is dairy!
      I hope this is of help,
      Gemma 🙂

  36. Mani on July 16, 2018 at 9:56 pm

    Which sugar have u used? Castor or regular?

    • Gemma Stafford on July 16, 2018 at 11:57 pm

      Castor sugar is perfect, Mani.


  37. Lexi on June 30, 2018 at 3:19 pm

    Gemma, could I add other things to this frosting like peanut butter, strawberry purée, cocoa powder, etc?

  38. Amelia on June 25, 2018 at 7:24 am

    Hello there! Does this recipe really make 10 cups of frosting? I need it for a birthday party tomorrow…

    • Gemma Stafford on June 26, 2018 at 2:52 am

      Hi Amelia,
      This is a big batch of frosting, it will yield 10 cups. Perhaps more depending on the way you measure, size of egg etc.
      I hope you have a great party,
      Gemma 🙂

  39. Mayesha Faridi on May 28, 2018 at 6:15 am

    Hi gemma, I like your recipes very much. I want to make this cream, but in small amount. Can you please tell me how much egg white and sugar I will need for 100gms of butter?? Thanks in advance..

    • Gemma Stafford on May 28, 2018 at 8:04 am

      Hi there,
      This is a math question!
      Write out the recipe as it is, and divide every ingredient by 3.
      The eggs are the only thing which will be a problem. I do not know how you measure but these will be close to two medium whites 30g in weight.
      Better to use less than more.
      I tablespoon of vanilla holds three teaspoons of vanilla, so one teaspoon will do it for you,
      Gemma 🙂

    • Cherie on June 14, 2018 at 12:44 am

      Hi Gemma, Can you tell me what is the best frosting to use to decorate, Swiss meringue buttercream or buttercream frosting??

      • Gemma Stafford on June 14, 2018 at 7:43 pm

        Buttercream 100% for decorating. It’s so much easier.


  40. Farhana on April 16, 2018 at 1:52 pm

    Hi Gemma
    Should the eggs and sugar be cooked while the water is still on the heat?high medium or low heat?also my eggs did not form soft peaks at all I beat it for almost double the time but it just won’t hold.please advise

    • Gemma Stafford on April 17, 2018 at 7:56 am

      Hi there,
      Go back to the video and take another look, it is all there. I cannot explain it as well here, but it is right, you need to refrigerate it, then when it is really cold, whip it up again, that is how it works,
      Gemma 🙂

  41. Holly on April 15, 2018 at 9:06 pm

    Can I use margarine instead of butter? Like the ones in the blocks not the tubs…

    • Gemma Stafford on April 16, 2018 at 4:03 am

      Hi Holly,
      Yes! This was used a lot for buttercream back in trhe day, and commercially it is also used today, so yes, go for it, it will be good,
      Gemma 🙂

      • Holly on April 16, 2018 at 4:36 am

        Thanks Gemma! I really appreciate it!

  42. Morgan on April 11, 2018 at 9:11 pm

    Hi Gemma!

    I was hoping you could tell me if the amount in this recipe would fill & cover an 8inch, 4 layer cake? Or would I have to make a double batch of this recipe?

    Thanks so much & happy baking!! 🙂

    • Gemma Stafford on April 12, 2018 at 4:53 am

      hi Morgan,
      You will need about 12oz of buttercream to fill and cover an 8 inch cake, two layers.
      24oz should do for a 4 layer cake, but err on the side of caution. It does depend on how you fill it.
      Do a crumb layer too, this allows you to frost the cake more finely. My full recipe here ( will yield about 36ozs of buttercream, and will do what you need for this cake, it is a big recipe.
      Gemma 😉

  43. Prathi Shraya Das on March 13, 2018 at 9:14 pm

    Hi Gemma,

    I made this swiss meringue. It’s a brcome a runny mixture.
    Pls advise what needs to be done.
    I have used a hand mixer. Then too it’s runny.
    If I can use this is it advisable as it is cooked.
    Pls advise.

    • Gemma Stafford on March 18, 2018 at 6:16 pm


      Sorry for my late reply. So this frosting can become runny and if it does put it into the fridge to go cold and then try and whip it again. I talk about that in the video because this recipe is prone to that.

      Hope you were able to salvage it.

      • Prathi Shraya Das on March 21, 2018 at 10:06 pm

        Thank you.
        Was able to salvage the situation.

  44. Adadina on March 10, 2018 at 12:03 am

    Hi Gemma
    I just made your Oreo cake recipe, but replaced the cream cheese frosting with this smbc recipe and it turned out just right!! I was out of cream cheese but didn’t want to resort to buttercream (I think it’s too sweet and heavy :(() so I tried smbc for the first time. I was very nervous but in the end it turned out great. I adjusted the recipe according to 4 eggs and the amount was just right for a 2 layer 9inch cake.
    After reading the comments, I learnt that the traditional way doesn’t rlly involve refrigerating the buttercream before whipping it again…? So I didn’t and just let it whip on and it just turned out. I think the reason for this is
    1) I live in a very hot environment (room temp abt 29-31c) and
    2) my butter was not totally at room temp yet (it came out from the freezer)
    3) even after my meringue reached stiff peaks, it was still hot (due to hot environment I think)
    4) so when I added the slightly cold butter, the heat from the meringue melted it until it was just right and not overly melted.

    So if you live in a hot place like Singapore (that’s where I’m from!!), There’s no need to soften the butter too much. It should be soft on the outside but still cold on the inside.

    (Btw I’m just a 13 yo girl making a bday cake for my Fren, so this is def not a daunting or hard recipe!!!)
    Tqsm Gemma :))

    • Gemma Stafford on March 10, 2018 at 2:15 am

      Well done you! This a great understanding of this process, and very well thought through, and explained. Well done you. You will be quite the chef, you really do think like a professional. Thank you for sharing your experience with other Bold Bakers, we appreciate it,
      Gemma 🙂

  45. Anoudq on February 28, 2018 at 2:10 pm

    Hi Gemma

    Would i be able to use this on the double rainbow cake. If so would i need to do the frosting on the day or could i do it the night before

    Thank you

    • Gemma Stafford on March 1, 2018 at 7:28 am

      Hi there,
      You can do this the day before, and finish the cake. Then wrap it lightly, or box it, and refrigerate.
      I hope this works out well for you, follow the steps and ingredients carefully,
      Gemma 🙂

  46. Keren on February 10, 2018 at 10:56 am

    Hi Gemma,

    I’m your new fan! 🙂 Love that recipe, it’s so light and yummy. Just finished preparing it and it’s now cooling in the fridge.
    I’m going to make a baby shower cake for my friend next week and was wondering how this will hold as a frosting for my cake, also planning to pipe it on the top tier. The weather is cold where I am so heat is not an issue. Will it keep well in the fridge when the cake is already frosted without separating, and will piped rosettes hold their form?

    Thanks so much,

    • Gemma Stafford on February 11, 2018 at 4:40 pm

      Hi Keren,

      Welcome to BBB. Glad you like my recipes. Yes this will pipe well. Watch the video so you see exactly what to do. This frosting can be temperamental, more so then buttercream so it’s good to know all the tricks.


      • Keren on February 11, 2018 at 10:36 pm

        Thanks Gemma. I have one more question. The frosting held well after I made it and cooled half an hour. But then after refrigerated overnight, I tried to whisk it again in the mixer; it curdled and separated with liquid in the bottom of the bowl. What did I do wrong?

        • Gemma Stafford on February 12, 2018 at 3:43 pm

          Hi Keren,

          I’m not sure why it would do that. i do know that this frosting is best used straight away.


  47. Julie on February 7, 2018 at 6:45 pm

    Just made your Swiss meringue buttercream and i love it. This will be my frosting from now on.
    Love the fact that is not sickly sweet and so easy to make.
    I havent got a pic yet as i am still making the cake.

    Thank you

    • Gemma Stafford on February 8, 2018 at 2:12 am

      Hi Julie,
      Yes, when you get this right it really is great. Lovely and stable too, in all sorts of temperatures.
      I hope your cake goes well for you,
      Gemma 🙂

  48. Shaiyawin on February 5, 2018 at 6:31 pm

    Hi Gemma,

    First of all, I would like to thank you for your recipe. I’m a big fan of you 🙂

    Last week I try to make birthday cake for my mother using your yellow cake recipe from the celery stamp painted cake, combined with your swiss meringue buttercream. I just upload the photo, my family love the cake.

    It was fantastic, the taste of the buttercream is very soft, not to sweet and perfect 🙂


    • Gemma Stafford on February 5, 2018 at 8:56 pm

      Hi Rika,

      I’m thrilled to hear that. I’m going to check out your photo now.

      Thanks for uploading it,

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This