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

Best-Ever Swiss Meringue Buttercream Frosting (Bold Baking Basics)

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Hi Bold Bakers!

A good Swiss Meringue Buttercream 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

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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.

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3.4 from 5 reviews
Swiss Meringue Buttercream
 
Prep time
Total time
 
Author:
Serves: 10 cups
Ingredients
  • 5 large, fresh egg whites (150 g)
  • 1¼ cups (250g/8oz) sugar
  • 1½ cups (12oz/340g) unsalted butter, a room temperature
  • 1 tablespoon pure vanilla extract
  • pinch of salt
Instructions
  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.
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 ⅓ of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.

If you like this recipe, then make sure to check out my original How to Make the Best-Ever Buttercream Frosting recipe.

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113 Comments

  1. Stepfanie on November 15, 2017 at 10:21 am

    Hello Ms. Gemma,

    Tomorrow, I will be making Swiss Meringue Buttercream for the first time. From this recipe, is it alright to reduced the butter amount down to 200g, but the rest of the ingredients will be as is? or should I reduced too the other ingredients.. I only have 200g of butter in stock. I’ll frost 2-8inch carrot cake.

    Kind regards,
    Stef

    • Gemma Stafford on November 17, 2017 at 2:30 am

      Hi Stefanie,
      I would have to try this to be sure. I think I would take the egg whites back to 4, this is still a lot of foam, remove one ounce of the sugar, or two tablespoons, and proceed.
      My instinct tells me that this will do it, and it will easily frost two 8 inch cakes.
      I hope this is of help,
      Gemma 🙂

  2. Kookels on November 8, 2017 at 4:23 am

    Hi Gemma. Can i add cocoa powder to make it a chocolate swiss meringue?

    • Gemma Stafford on November 8, 2017 at 11:33 am

      Hi there,
      Yes! You can do this. sieve it through t powdered/icing sugar. then proceed. you can add about 2 tablespoons of cocoa. you do not need to adjust the sugar. It will dissolve in the egg whites. Give it a shot,
      Gemma 🙂

  3. Akee on November 2, 2017 at 12:03 am

    Hi.
    I made Swiss meringue butter cream today. The taste was awesome but there is a small problem. It is like melted. It doesn’t take the shape. So I put it in the fridge and again I whisked it. But it’s still the same. 🙁 I’m I’m the process of making a birthday cake but I can’t use this butter cream to decorate it.. Please help me!!!

    • Gemma Stafford on November 2, 2017 at 3:33 am

      Hi Akee,
      Did you use real butter? This is important as a tub of ‘butter’ which is really a vegetable fat, will not stiffen up in a recipe.
      Do let me know. If you did this I do not have a solution for you.
      Gemma 🙂

      • Akee on November 2, 2017 at 3:40 am

        I think no. As you said I think something wrong with the butter. Next time I will use a different butter. Thank you 🙂

  4. Heena on October 21, 2017 at 5:21 am

    Hi Gemma, I’m from the UK. I was wondering what kind of sugar is used for this recipe? Is it icing sugar or caster/granulated? I am looking at this recipe for making rosette decoration on a birthday cake ( i’ll be using your vanilla birthday cake recipe) Is it stable enough for this type of design? I have only ever tried regular buttercream icing before but I like the idea of something with a lighter texture that can hold its shape well when piped.
    Thank You- Heena

    • Gemma Stafford on October 22, 2017 at 10:41 am

      It’s caster sugar you need. Yes it is stable enough but just form my experience it is not as stiff as a buttercream.

      Hope this helps,
      Gemma.

  5. Sue on October 17, 2017 at 10:36 pm

    Hi Gemma,

    I love your recepie, and it worked perfectly. How can I make a pineapple flavoured SMBC please? Can i use pineapple puree?

    Thank u Gemma

    • Gemma Stafford on October 18, 2017 at 1:46 am

      Hi Sue,
      I am happy that you like this recipe.
      The flavor you add to this needs to be strong enough to hold up, and I am not sure that the pineapple will. Generally you would use an extract, like vanilla/lemon/coffee etc.
      I think it will be better used as a sauce, or as a jam in the filling between layers of the cake, to really get the flavor.
      This is my best guess, swirling it through may work too,
      Gemma 🙂

  6. Fasreha Yaseen on October 17, 2017 at 9:23 am

    Do american buttercream be too sweet?..actually that is easy to make than smbc.

    • Gemma Stafford on October 18, 2017 at 3:09 am

      Hi there,
      Buttercream, to work, needs to be proportional. Yes, it is sweet. Swiss Meringue Buttercream is less sweet as the meringue adds to the volume, and it is also more stable in a warmer place.
      It is really about how much you use too, to balance it with the cake/cupcakes etc.
      Gemma 🙂

  7. Ritu on October 14, 2017 at 7:54 am

    Hi Gemma
    Im in love with your tutorials and the way you make everything feel super easy! I wanted to know that if I were to use this frosting for filling and icing a 7 layer 8″ cake how many batches of this recipe would I require? I plan to make a rainbow cake with the layers in rainbow colours and a piped rainbow in the sky on the outside. Thanks in advance,
    Ritu.

    • Gemma Stafford on October 16, 2017 at 3:44 am

      Hi Ritu,
      Swiss meringue buttercream is based on a meringue, which is a high volume thing. This mix will make 10 cups of finished buttercream, this is a big mix, and will well do what you want it to do if you double this batch. I think you will have some over too. It may be an idea to make one batch, see how far it takes you, and make a second batch if required. It really will depend on how you spread it too. Good luck with this, it is a big cake, you may need to stabilize it with canes 😉

  8. Shuba on October 9, 2017 at 12:34 pm

    Hi Gemma! i love all your recipes, they are amazing! i had a couple of quick questions. Does the vanilla extract have to be clear like the one you used? Can i use a glass bowl (pyrex) over the band marie? This will be my first time trying so im a little apprehensive! Thanks in advance 🙂

    • Gemma Stafford on October 10, 2017 at 2:10 am

      Hi Shuba,
      First things first. Yes, a pyrex bowl makes a great ‘bain’ though this is not the proper term, it will do us! Make sure the water under it is barely simmering, and that it does not touch the bottom of the bowl. The is what prevents it cooking. Keep the mix moving too, all will be well. Try a small portion at first too, this will teach you a lot!
      The vanilla extract tends to be dark when you buy it, and this is good! It just means that it is rich with the vanilla seeds.
      I wish you well with this,
      Gemma 🙂

      • Lori Jean on October 11, 2017 at 12:51 pm

        Hi Gramma! I made your Swiss meringue buttercream which is very good however, I measured 6 cups and you mentioned it makes 10 cups. How on earth did I lose 4 cups? 😢😅

        • Gemma Stafford on October 12, 2017 at 4:01 am

          Hi Lori,
          I do not know! When you whip up the meringue the volume increases, to a great degree, as it will with any meringue. cup measurements are based on volume, not weight, so there will not be a direct correlation between the cup measurement and any weight, it is AIR!
          did you whip up the egg whites sufficiently? that is all I can think of,
          Gemma 🙂

          • Ellejay on October 19, 2017 at 4:58 pm

            Hey Gemma! So kind of you to reply. I believe they were whipped up wonderfully. I laugh at myself sometimes. I will try again and let you know. Perhaps, I will get 12 cups. lol



          • Gemma Stafford on October 20, 2017 at 1:17 am

            Hi there,
            Tip so, do not over-whip the egg whites so that they become grainy and will deflate. That may have been the problem,
            Gemma 🙂



  9. Teress on October 8, 2017 at 10:49 am

    Can Swiss buttecream be used in candy bar recipes? Will it hold-up if other additives are incorporated?

    • Gemma Stafford on October 8, 2017 at 2:57 pm

      hum, I don’t think so Teress. I can’t see that working.

      Sorry,
      Gemma.

  10. Tehani on September 18, 2017 at 8:12 pm

    I just made your Swiss Buttercream as I have had such success with the American Buttercream recipe on your site. You gave me confidence where I have failed in the past. OMG I gave it a go and it was sensational thank you so much this is now my go to recipe. I live in Australia the temperature can vary, it is cool here at the moment but with the tips you have supplied I think I can work with this. I am decorating a cake for the weekend plan to ice it with Swiss Buttercream on Friday and serve Saturday night. As it is not hot at the moment is it okay to store a cake overnight on the bench or do I store in the fridge and take out an hour prior.

    • Gemma Stafford on September 19, 2017 at 1:11 am

      Hi Tehani,
      Thank you for this kind review of this recipe. It is a help to other Bold Bakers to learn this from you.
      If you have space in your fridge do refrigerate this up to a couple of hours before serving, it will stand to it and to the cake too.
      Thank you for being here with us,
      Gemma 🙂

  11. salman123 on August 12, 2017 at 12:03 am

    Hi Gemma,
    1)what is the difference between American buttercream and swiss meringue buttercream?
    2)How can you favour swiss meringue buttercream without changing it consistency but still have a strong flavour?

    Wow, just realized my comment seems like a pop quiz.

    • Gemma Stafford on August 13, 2017 at 1:00 pm

      Haha Salman, this is like a pop quiz!
      I will try to answer it.
      1. Swiss meringue has a base of meringue/egg white, with added powdered sugar and butter. 2. American buttercream is like mt best ever buttercream, it is a simple thing of whipped butter, powdered sugar, vanilla and milk or cream, and it it is delicious! 3. Italian meringue buttercream is made with cooked meringue, that is with a boiling sugar syrup, beaten into the meringue mix to effectively cook the egg. This is a stable one at high temperatures. There are others too, like a flour buttercream, almost like a roux used to stabilize the buttercream.
      Adding flavor depends on the flavor! You really cannot add liquids as such as it will not blend. cocoa, coffee will work, and lemon, orange and lime zest will work too. The addition needs to be a concentrated flavor, otherwise it will not be successful,
      Gemma 🙂
      Swiss meringue buttercream

  12. Seun on August 11, 2017 at 9:57 am

    Hi Gemma..
    Since i tried to make cream cheese following your steps; i have been hooked on your blog. Cream cheese and butter are two difficult to get or expensive ingredients where i live. Is it possible to use margarine as this is easier to purchase and quite affordable?

    • Gemma Stafford on August 13, 2017 at 2:10 pm

      Hi Seun,
      Butter is a different thing to margarine, it is a natural thing, made with fresh dairy cream. Margarine is a hydrogenated oil really, usually a vegetable oil, and good for some things, but not perfect for a buttercream. It will work to some extent, but the block type will be better than the tubs, which will be too soft, as they are designed for spreading,
      Gemma 🙂

  13. William Sucaidy on July 26, 2017 at 2:44 am

    Thanks to you Gemma! I have found a good blog where I can expand my baking knowledge!

    • Gemma Stafford on July 26, 2017 at 4:04 am

      Haha! William, I hope you are talking about mine!!
      We will be getting our forum up and running shortly too, this is a great way for you Bold Bakers to add to the knowledge here. we learn something new every day, and if we are not learning, we are not growing!
      Gemma 🙂

      • William Sucaidy on July 26, 2017 at 4:09 am

        Yeah I mean yours!Haha

        • Gemma Stafford on July 26, 2017 at 5:07 am

          Phew!! 🙂 🙂

  14. Jo on July 24, 2017 at 8:03 pm

    Hi Gemma,

    I am addicted to reading your recipes every week – my favourite so far is the carrot cake, brownies, orange chocolate cakes…I really like the cream cheese frosting that was on your carrot cake recipe. I like to hear your opinion on buttercream. Is traditional buttercream (i.e. icing sugar with butter) more stable than swiss buttercream? (I am going to make a wedding cake to surprise my future husband at a tea ceremony; I don’t have a lot of space in the fridge and I am hoping to finish the cake covered in fondant in a very cool and dark room).

    Thanks for your help!

    Jo

    • Gemma Stafford on July 25, 2017 at 1:59 am

      hi Jo,
      The Swiss meringue buttercream is more stable, but it does depend on how you are using it. If it is just for filling, and as a crumb layer under the fondant, then a simple buttercream will work well for you. If the room temperature is about 15C you should not have any problem with this. It is always difficult for me to evaluate this, the fridge would be best until you apply the fondant. I have been known to create a cool box, using towels and freezer blocks, when transporting cakes, you may be able to think of something,
      Gemma 🙂

  15. Angana on July 20, 2017 at 8:13 am

    Hi, I heard Swiss meringue tastes way too buttery like eating sticks of butter. Is that true? I want a recipe that’s not too buttery nor too surgery and that it is bright white so I can pipe clouds on the sides of a cake. Actually clouds could be any recipe since it will cover only small portions of the cake . just that it is bright white. Also i dnt understand when the measurement of the recipe for butter says in cups because when in cubes there are often gaps in between when filled in cups. Can u give me a measurement in grams as in UK we get butter in blocks but the sugar measurement be in cups? Thanks for your great help in advance

    • Gemma Stafford on July 22, 2017 at 12:41 pm

      Hi there,
      How this works for you will depend on how you follow the instructions, beat it, until it is light in color, and in texture, this is really important!
      Read through this recipe, and take it slowly, what causes a bad result is not paying attention to the detail. try it, you can make a small amount as a tester!
      Gemma 🙂

  16. Ainin Sofiya on July 9, 2017 at 6:28 pm

    Hi, Gemma. I want to use this recipe to make your birthday cake recipe for my mum. Is it possible to use this swiss meringue buttercream?

    • Gemma Stafford on July 10, 2017 at 6:38 am

      hi there Ainin,
      That will be a lovely choice for your Mum’ birthday, she will enjoy it.
      The Swiss meringue buttercream is perfect for this purpose, it holds up really well and is light too.
      i do hope all goes well for you,
      Gemma 🙂

  17. Jenna on June 9, 2017 at 2:13 pm

    Hi Gemma!
    Is it possible to use non-fresh egg whites (like the ones that come in a carton) rather than fresh?
    Thank you so much!

    • Gemma Stafford on June 10, 2017 at 3:59 am

      Hi Jenna,
      Yes, this is perfectly possible, they will be good,
      Gemma 🙂

  18. Pamela Correa on May 28, 2017 at 7:00 pm

    Hi Gemma
    Can you please tell me how to make full the quality of the frosting.
    I’ll wait for your reply.

    • Gemma Stafford on May 29, 2017 at 1:44 am

      Hi Pamela,
      Do you mean the quantity?
      If you total the weight of the ingredients you will arrive at the total weight, if this is what you mean,
      Gemma 🙂

      • Pamela Correa on May 29, 2017 at 3:44 am

        Sorry I meant to write how to I make half the quantity of this frosting. I’m so sorry if I confused you. 🙂

        • Gemma Stafford on May 30, 2017 at 3:54 am

          Haha! always a little confused Pamela!
          just divide down the recipe, write it out first, to be sure you divide everything, this is what I do!
          Gemma 😉

  19. gladys on May 14, 2017 at 5:38 pm

    Hi Gemma,

    I love all your videos!!! I just want to ask if i can use margarine sticks instead? Thank you!

    • Gemma Stafford on May 15, 2017 at 6:56 pm

      you can Glady. My preference is butter because the flavor is better but both will work well 🙂

  20. Smriti H. on April 15, 2017 at 3:02 am

    Hi, Gemma!
    So I made this, and the result was quite runny. The meringue itself whipped up well, but after I added the butter in stages, it turned runny. I refrigerated it, like you said, but that didn’t quite help. It tasted very nice, but I was disappointed about it’s consistency. I even followed the recipe quite exactly. What do you think might have gone wrong?

    • Gemma Stafford on April 15, 2017 at 3:57 am

      Hi Smriti,
      I am not sure that you did follow the recipe exactly!
      what butter did you use? Was it real dairy butter, or something else.
      I do not know how this would happen if you used real butter. Something not right here!
      Gemma 🙂

      • Smriti on April 15, 2017 at 4:55 am

        Yes, it was real dairy butter…

        • Gemma Stafford on April 15, 2017 at 4:23 pm

          I’m a little stumped that it didn’t firm up for you. I am not sure what to tell you unfortunately because I haven’t had the same problem.

          Sorry i was no help. 🙁

    • Jennine C. on May 10, 2017 at 7:52 am

      When Swiss Meringue Buttercream is runny, it’s because the mixture is too warm. This can cause your buttercream to “break.” The fix for this is simple and it requires a steady eye and patience. Turn your mixer on med-low with the paddle attachments, and place either gel icepacks or bags of icecubes on the outside of the bowl. I like the gel icepacks because I can cradle the bowl with it and hold it with a towel. It may take some time, but this should gradually cool the mixture enough so that it comes back together and looks whipped and shiny.

      In the event that you cool it TOO much (or you added really cold butter) and it looks curdled and lumpy, you can warm it up by either placing it quickly back above the bain marie while stirring, or use a hair dryer to warm the bowl while the mixer is mixing.

      Hope that helps!

      • Gemma Stafford on May 10, 2017 at 8:22 am

        Wow Jennine, thank you so much for this great tip. i hope it is of help to lots of other Bold Bakers, it is a good one for me too! I will remember it!
        Gemma 🙂

  21. Stacy on April 2, 2017 at 5:32 pm

    Can I add strong black tea in instead of vannila if I want to make tea frosting?
    Or is there any way to make tea frosting? THANK YOU SO MUCH and I love your vidoes??

    • Gemma Stafford on April 3, 2017 at 2:01 am

      Hi Stacy,
      I cannot imagine what this would taste like, but I think it will not be for me!
      Matcha powder may be your best bet for a tea flavor. It will also give a good color. I do not see you getting a black tea flavor with a teaspoon of extract!
      Gemma 🙂

  22. Smriti on March 31, 2017 at 8:00 am

    Hi Gemma! I read your previous comment in which you said dividing this recipe is hard. But if I use a weighing scale, will it do? I only need about 2 cups of frosting, and so I don’t think I should make the enitre recipe. What are your thoughts on this? Thank you! 🙂
    P.S, love your recipes!

    • Gemma Stafford on April 1, 2017 at 3:26 am

      Hi there, this is what I would suggest for 1/2 batch of this recipe. The slight difference in the egg quantity will not make much difference.
      3 Medium, fresh egg whites (150 g)
      (125g/4oz) sugar
      (6oz/170g) unsalted butter, a room temperature
      1 1/2 tablespoon pure vanilla extract
      Hope this works well for you, proceed as per recipe,
      Gemma 🙂
      pinch of salt

      • Smriti on April 2, 2017 at 8:40 am

        Thank you so much, I will be trying this out soon. Also, I forgot to ask, I live in a pretty hot country, so I was concerned as to how long this will last on a cupcake at room temp. I recently made your cream puff recipe, and they spoiled after two days. Will I have to store it in the fridge?

        • Gemma Stafford on April 3, 2017 at 7:04 am

          Hi Smithri,
          Almost all baked goods which use fresh ingredients, such as butter or cream, will have to be refrigerated. This is for two reasons, first because it will melt, and secondly because it is poor food hygiene. It is important to eat food when it is freshly made, or store it as soon as it is cold, in a refrigerator if possible. you will need to use the cupcakes on the day they are made if you cannot refrigerate them in a warm place,
          Gemma 🙂

  23. Ayisha on March 21, 2017 at 7:34 am

    Hello Gemma

    how many 8 inch cakes can we frost using this recipe?

    And can u show the recipe for coffee flavored swiss meringue butter cream?

    • Gemma Stafford on March 21, 2017 at 7:52 am

      Hi there Ayisha,
      This is a big amount of frosting, and it should cover two 8 inch cakes, depending on how you use it.
      Coffee flavor is a great idea, thanks for that, it is one of my favorite flavors, I will add this to my list,
      Gemma 🙂

  24. Aliandra Yakima Letang on January 31, 2017 at 1:24 pm

    Love your wonderful cooking

    • Gemma Stafford on January 31, 2017 at 4:09 pm

      thanks so much, Aliandra, delighted you like my recipes.

  25. Sameera Shahin on January 24, 2017 at 6:00 am

    This is the first time i am trying smbc. It turned out awesome. It was so creamy. Melt in mouth like. I halfed the recipe n it turned out perfect. Thank you gemma

    • Gemma Stafford on January 24, 2017 at 8:22 am

      Yea! I am really happy to hear that, well done you,
      Gemma 🙂

  26. Francis on January 22, 2017 at 6:49 pm

    Hii! I would like to know if i can use this for a rosette cake or you think tradicional buttercream would work better?

    Thankyou!

    • Gemma Stafford on January 23, 2017 at 1:38 am

      Hi Francis,
      Swiss buttercream is great for definition of decoration, and for holding up too, even at room temperature.
      I would always do a practice run if I am doing a big cake for an important occasion. Break down the recipe to a small batch, you will get takers for the result!
      Gemma 🙂

  27. Nana Osei-Tutu on January 11, 2017 at 5:45 pm

    Mine didn’t turn out well. I followed all the instructions to the letter, I don’t know what went wrong :/

    • Gemma Stafford on January 14, 2017 at 5:52 pm

      What did it look like? was it runny? or was it flat and didn’t really double in volume?

  28. Abdullah on January 5, 2017 at 10:23 am

    but Gemma you didnt answer my second question.And gemma you are soooo amazing you literally answer each and every question.Soooo sweet.

    • Gemma Stafford on January 6, 2017 at 4:16 pm

      hi,

      regarding that fact that you don’t have a stand mixer you can also use an electric hand mixer. Also if you are strong it is possible to to whisk it by hand with a whisk but you will just need a lot of elbow grease to do it.

      Good luck,
      Gemma.

  29. Abdullah on January 5, 2017 at 4:51 am

    hi Gemma,
    I had this big doubt.can I use my microwave convection oven for all your baking recipes?
    and one more,my stand mixer is not working and I want to make your no machine icecream,what to do?

    • Gemma Stafford on January 5, 2017 at 8:00 am

      Hi Abdullah,
      I need to be sure what oyu mean by ‘convection microwave’. If you can select the convection mode of cooking separate to the microwave, and if it is a fan assisted oven, then it really is the most versatile oven of all. If you do not have the instruction book, check it out online with the manufacturer, you will often find online manuals. The most important thing is to know how to use the oven! when you master this you will know the answer to your question, it is a difficult one for me to answer,
      Gemma 🙂

  30. Jude on December 30, 2016 at 1:53 am

    Hello there Gemma!

    I tried the recipe but it turn out to be way too buttery. When i frosted the cake and refrigerate it over night, it turned out to be cracky and not creamy as well. Is it normal?

    Thanks

    • Gemma Stafford on December 30, 2016 at 2:45 am

      Hi Jude,
      I think something went wrong here, this should be smooth and stable. Go back to the recipe and make sure that you got the ingredients and method right, a small change can make a big difference,
      Gemma 🙂

  31. Airtaylor19 on December 26, 2016 at 12:53 pm

    Hi Gemma,

    The egg and sugar mixture didn’t fluff up into peak the made like a weird taffy texture like syrup almost and it was thint and runny.

    • Gemma Stafford on December 27, 2016 at 3:16 am

      Hi there,
      This does not sound right! do go back to the video to check what went wrong. It is difficult for me to figure this out from this description,
      Gemma 🙂

  32. Airtaylor19 on December 8, 2016 at 10:50 am

    Hi Gemma, I was making the buttercream and my eggs and sugar mixture are not mixing to make it think what do I do?
    Thanks,
    Air

    • Gemma Stafford on December 9, 2016 at 1:32 pm

      Hi Air,
      I cannot understand why they would not mix! can you give me a little more detail please.
      Gemma 🙂

  33. Holly on December 5, 2016 at 11:56 pm

    Gemma you’ve answered my prayers with this recipe! I’ve been wanting to try to make Swiss buttercream but I’m intimated by the whole temperature thing. Can’t wait to try it! Quick question: what would say is the difference between Italian and Swiss buttercream? Thank you!

    • Gemma Stafford on December 6, 2016 at 1:05 am

      Hi there, it is a different technique, and Italian is generally sweeter. In Italian you pour a stream of the sugar syrup into the meringue as you whisk.
      Learn to take sugar to the soft ball stage without a thermometer, it is a good one for the repertoire. You drip a little of the sugar syrup into cold water until shows that it is forming a soft ball, (Google this) this was the old way of doing this, before thermometers were invented for this purpose!
      Gemma 🙂

      • Holly on December 10, 2016 at 2:22 pm

        Thank you so much Gemma! How do the texture and taste of these two buttercream compare? Are they interchangeable in recipes? Thank you for taking the time to answer my questions!

        • Gemma Stafford on December 11, 2016 at 2:45 am

          Hi Holly,
          Yes, these are interchangable, the buttercream fr the filling, the Swiss Meringue for the decorating.
          There is a textural difference, the swiss meringue is firmer, and will hold its’ shape really well. Feels a bit like a marshmallow texture really, is delicious with citrus flavors, to cut the sweetness. (Lemon curd is a great addition to your cake filling too).
          Gemma 🙂

          • Holly on December 11, 2016 at 11:56 pm

            Awesome! Thank you Gemma! ~Holly



  34. Delmyza on November 25, 2016 at 11:32 am

    Can u freeze this instead of refrigeratingbit to speed up the process

    • Gemma Stafford on November 25, 2016 at 1:10 pm

      If you freeze it it will not be possible to whisk it, so just for about 20 minutes, then check it 🙂

  35. Jennifer on November 23, 2016 at 12:12 am

    Hi Gemma, so my attempt at making this buttercream was a complete disaster. Everything we as going well until after I popped the mixture into the fridge… It did not firm up at all. It remained its runny state… What could be the problem? What did I do wrong?

    • Gemma Stafford on November 23, 2016 at 9:17 am

      Sounds like the butter! was this fresh dairy butter, if it was a vegetable butter it will melt and not firm up. You also need to cool the mix before you add the butter. Take a look back at the recipe and see if you can figure it out. Gemma 😉

  36. Christina on November 18, 2016 at 7:56 am

    Is it absolutely crucial to use unsalted butter? All I have is salted… I can leave out the pinch of salt instead maybe?

    • Gemma Stafford on November 19, 2016 at 8:30 am

      Hi Christina, yes, that will be perfect 🙂

  37. piya369 on November 17, 2016 at 10:43 am

    Ohhh❤ !! you can use this in silvana or in sans rival ? i hope you will make some soon ?

    • Gemma Stafford on November 18, 2016 at 6:32 am

      That is a good idea, I will add this to my list. This is a versatile frosting, I hope you enjoy using it, Gemma 🙂

  38. pifen on November 16, 2016 at 10:04 am

    Hi Gemma
    I love whipped cream icing. Can you do a tutorial of STABILIZED WHIPPED CREAM ICING ?
    Thanks

    • Gemma Stafford on November 17, 2016 at 1:55 am

      Hi there,
      Whipped cream makes a lovely ‘frosting’ for a soft sponge, or meringue. It is difficult to stabilize fresh dairy cream, it will spoil at room temperature no matter what you do! It really needs to made and consumed in a day, Gemma 🙂

      • BwamuJen on November 17, 2016 at 1:58 am

        Do you have a good recipe for a Genoise cake?

        • Gemma Stafford on November 18, 2016 at 6:51 am

          Hi there, yes I do, I will put this on my list. It is basically a whipped egg sponge which has melted butter incorporated, it is all about the technique!
          Gemma 🙂

  39. Jen on November 16, 2016 at 1:10 am

    Hi Gemma, thank you for this. I saw it and I went like yaaaayyyy! Coz your recipes are full proof! Question though: In most swiss meringue recipes, there is the issue of temperature of the egg and sugar mixture, that it does need to get to a certain temperature before you begin to whisk. What do you say about that in relation to the steps that you have posted?

    • Gemma Stafford on November 16, 2016 at 2:25 am

      Hi Jen, You can do this if you wish, this requires a sugar thermometer, and the temperature must reach 160 degrees.
      The method here is designed to be done without the sugar thermometer, and it works! So what i say is ‘try it’, it is another method,
      Gemma 🙂

  40. opan on November 15, 2016 at 5:19 pm

    Hi Gemma,
    Since I live in a tropical country, I’d like to know which kind of buttercream holds up the best in warmer temperature (outside the fridge) and for how long?
    Thanks

    • Gemma Stafford on November 16, 2016 at 2:27 am

      Hi Opan,
      There is a dairy element in this, so it is always advisable to keep this refrigerated up to the time you serve it. It will hold up for a time, but I cannot recommend that you leave it at room temperature for more than an hour or so, it is not good for any frosting,
      Gemma 🙂

  41. Fina Manestar on November 15, 2016 at 4:08 am

    Thank you for the recipe i dont like butter cream so this is my favoritenow 😉

    • Gemma Stafford on November 17, 2016 at 2:10 am

      Hi there, that is great, I am happy to have you with us, Gemma 🙂

  42. Maham on November 14, 2016 at 2:54 pm

    Hey Gemma,
    Thanks alot for this easy to follow recipe for swiss meringue. i just wanted to ask if swiss meringue is less sweeter then normal buttercream frosting?

    Thanks 🙂

    • Gemma Stafford on November 15, 2016 at 3:48 am

      hi there, yes, it is less sweet, but only fractionally so. Gemma 🙂

      • Norhanisah on November 15, 2016 at 7:40 am

        I loved it delicious

  43. Melody Watts on November 14, 2016 at 1:31 pm

    What does ” until the bottom of the bowl feels neutral” mean?

    • Gemma Stafford on November 15, 2016 at 3:49 am

      It means that there is no grit feeling from the sugar. This is to be sure that the sugar is dissolved before you add the butter. Gemma 🙂

  44. Nitai C.D on November 14, 2016 at 11:18 am

    Hi Gemma did you know that the substitute for egg whites is aquafaba or bean water that is mostly derived from chickpeas you can use the water of tinned chickpeas hope this helps bye…..ps do reply plz thx

    • Gemma Stafford on November 15, 2016 at 3:52 am

      hi there, yes, I do know this! I will do a basics on this soon, thank you for being with us, and for letting others know about this, Gemma 🙂

      • Dee_Danyal on November 20, 2016 at 5:31 am

        Gemma!!! I need some help what if i want to 1/2 this recipe , because i need 5 cups and how many eggs would i put in??

        • Gemma Stafford on November 20, 2016 at 6:09 am

          Hi Dee,
          This is a difficult recipe to divide, it would be best to do this in grams, and weigh the ingredients. The eggs I think will work best as 3 medium egg whites, but weigh them too at 75g. I prefer not to adjust recipes as they tend never to work if you cannot maintain the exact proportions. You may be better to make the full recipe and freeze some for another time,
          Gemma 🙂

      • Animal0ver2306 on December 3, 2016 at 12:20 pm

        What would be a good cupcake flavor [vanilla, chocolate, etc.] to go with the rosting and can we use t his with cakes?

        • Gemma Stafford on December 4, 2016 at 3:29 am

          Hi there, this is a great general purpose frosting, works well with all osrts of flavors, and will take flavoring too. You can use this with all and any cake recipe, Gemma 🙂

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