Swiss meringue buttercream is a marvel of lightness and finesse in the world of pastry. Unlike traditional buttercream, which is often perceived as too rich and dense, Swiss meringue brings a light, silky texture that melts in your mouth.
Perfect for smoothing layer cakes and ideal for piping delicate decorations, this versatile cream is a must-have for any baker looking to combine taste and elegance in their creations. Easy to flavor and color, Swiss meringue buttercream adapts to all desires and occasions, promising a refined and unforgettable taste experience.
There are many highly appreciated cakes in which the buttercream cannot be replaced without losing their distinctive texture and flavor. So, don’t deprive yourself of these delicacies, but just enjoy them in moderation.
I’m not a big fan of American buttercream, which is just butter and powdered sugar whipped together. It simply can’t compare to this one. The Swiss meringue makes all the difference, adding a lot of lightness.
| Swiss Meringue Buttercream, also known as SMBC, is a buttercream made from butter and Swiss meringue. This light, airy buttercream is ideal for filling and smoothing layer cakes. |
It is widely used to frosting
- layer cakes
- Rose cake etc…
It is superb for piping or filling
- cupcakes
- muffins
Swiss meringue buttercream cake design
Table of Contents
SMBC can be used to fill a layer cake, a naked cake or any other tiered cake, but above all it’s excellent for perfect smoothing! As a cake topping, it smoothes very well and much more easily than other creams. the rendering looks great!
The tip used for the roses on the topping is the Wilton 1M, but the Wilton 2D also makes beautiful roses.
Tips for making buttercream with Swiss meringue
4 essential tips for successfully making SMBC :
- Achieving the perfect Swiss meringue
- Meringue must be cold
- Stir in soft butter
- Whisk well
Swiss meringue is very easy to make: you don’t need to make a sugar syrup, and you can make it without using a thermometer.
1. Clarify the eggs before starting : Separate the yolks from the whites. Use cold eggs to prevent the yolk from breaking and mixing with the egg white. If there is even the slightest trace of yolk in the whites, they will not whip up. you may know that fat is the enemy of meringue .
2. Heat the egg whites with the sugar : In the bowl of a food processor, combine the egg whites and sugar. Place the bowl on a saucepan with simmering water (bain-marie), without allowing the bottom of the bowl to touch the water.
Whisk constantly to prevent the egg whites from coagulating. Whisk until the sugar has completely dissolved and the mixture is hot. (use a hand whisk).
The mixture will become sticky and start to foam. If using a thermometer, remove from water bath when temperature reaches 65°C (149°F) It takes about 3 minutes.
If you don’t have a thermometer, take a little of the mixture between your fingers and rub. You should no longer feel any grains of sugar. The mixture should be hot.
3. Whip the meringue : Place the mixing bowl back on the stand mixer (kitchenaid here) and whip until the meringue is firm. The meringue should form firm peaks on the whisk. Keep whisking until the meringue is cold, otherwise it will melt the butter. This step will take about ten minutes.
| The meringue and the mixing bowl of the stand mixer should be cold before adding the butter. |
4. Incorporate the butter : Replace the whisk with the paddle attachment and gradually add the butter. Add the butter one cube at a time, approximately the size of a tablespoon.
| You can use only the whisk, but the paddle attachment helps to avoid incorporating too much air. You will have a cream that is more suitable for smoothing. |
5. Add flavoring or coloring : You can add a touch of white coloring for a nice white buttercream, or other colors. Use gel dye Progel or wilton brand for example.
Once the buttercream has set and reached the right texture, continue whipping for 5 minutes on low speed (1). It will be light and creamy.
How to flavor this cream
You can flavor it with :
- liquid vanilla extract or vanilla bean seeds
- Artificial flavors such as coffee, hazelnut, etc.
- Pistachio paste, hazelnut paste, praline paste etc…
- Cold melted chocolate, dark, milk or white.
- Fruit coulis, strawberry, raspberry, etc., cooked for 15 minutes on low heat, then cooled (reduction).
The amount of dark or milk chocolate added depends on the intensity of taste and color you want to achieve. Do not exceed 200 g (7 oz) of chocolate in this recipe.
Use soft or slightly cold butter
Both can be used, each with its own advantages and disadvantages.
Use slightly chilled butter, removed from the refrigerator 1 hour before starting. Under no circumstances should it be hard or very cold. If you press on it, your finger will easily penetrate. If you wish to mix it with a spatula, this should be possible.
Add it cube by cube. If the butter is at the right temperature, you will get a very creamy texture, and you can pipe it immediately.
If the butter is cold, it will split apart from the meringue. Typically, this will make it look somewhat curdled. Be careful! To get an idea of its texture, keep in mind that it should blend easily with the meringue.
Use softened butter, but not with a mayonnaise-like texture. It will incorporate easily and prevent the buttercream from becoming grainy. However, the cream may be less dense and firm. That’s not a problem; just refrigerate it for about fifteen minutes. It will be perfect for piping. You can even re-whip it for 1 or 2 minutes.
What to do if the buttercream curdles
If your buttercream is grainy, it’s because you used butter that was too cold. Use a hairdryer around the bowl for a few seconds while continuing to whisk. Be careful not to melt it! The buttercream will normally become smooth and creamy. You can also place the bowl in a double boiler off the heat for a few seconds.
To get a super-smooth buttercream with no air bubbles, which could appear when smoothing your cake or when you ppiping it, work it with a spatula for a short while,press it against the sides of the bowl.
How to store this buttercream
Swiss meringue buttercream stores very well. Unlike other creams, you can prepare it several days before using it. You can store it in an airtight container in the refrigerator for 3 days to a week. Take it out of the refrigerator a while before using it. whip it a little bit to restore its smooth, creamy texture.
You can also freeze it for about a month. Take out the day before and refrigerate overnight. Leave it at room temperature for a little while to soften slightly before using.
You can see the recipe on video (I’m sorry for the quality because it’s a bit dated)
Video recipe
Preparation steps
NB: You’ll find the recipe card with detailed ingredient quantities at the end of the article, which you can print out. Below are the instructions, which you can also view in images.
1st method :
1. Place the egg whites and sugar in the mixing bowl of a stand mixer.
2. Place it over a hot water bath on the stove.
3. Stir constantly with a hand whisk until the mixture is hot. The temperature should not exceed 65°C (149°F) then remove from the double boiler. If you don’t have a thermometer, you shouldn’t be able to feel the sugar grains under your fingers. The mixture should be hot.
4. Place the mixing bowl on its stand (here, a KitchenAid) and whisk at maximum speed until you get a beautiful, firm, and creamy meringue.
5. Continue whisking at medium speed until the meringue has cooled. The bowl should be cool to the touch.
6. Replace the whisk with the paddle attachment (not compulsory) and gradually add the softened butter in batches while continuing to whisk for a good ten minutes.
| The meringue may collapse and risk becoming grainy. Don’t be afraid; it’s normal. Just keep whisking. The cream will become smooth and creamy. |
7. Scrape the bottom and sides of the bowl several times.
8. Add coloring, flavoring or cold melted chocolate and continue whisking to blend.
9. Once the buttercream has set and reached the right texture, continue whipping for 5 minutes on low speed (1). It will be light and smooth.
8. The cream is ready to use.
2 nd method :
1. Heat some water in a saucepan, on which you’ll place your mixing bowl or the bowl of the stand mixer. The bottom of the bowl must not touch the water.
2. Place the egg whites and sugar in the mixing bowl of the stand mixer. As soon as the water is boiling, put the bowl on the saucepan over low heat.
3. Whisk with an electric hand mixer at medium speed until a firm and glossy meringue forms. Remove from heat.
4. Place the mixing bowl of the stand mixer on its stand (KitchenAid) and whisk at speed 8 for about ten minutes to cool the meringue. If you touch the bowl, it should feel cold, and the meringue should also be cool.
5. If you want to add coloring or flavoring, this is the time to do it. For the chocolate, add it at the end, once the butter is well incorporated and the cream is smooth. If you don’t have a stand mixer, you can use the hand mixer at maximum speed.
Replace the whisk with the paddle attachment (K-beater), reduce the speed to 5, and begin adding the butter gradually while continuing to whisk. You can use only the whisk, but the paddle attachment mixes without deflating the meringue and avoids air bubbles.
7. Stop the mixer to scrape down the sides of the bowl, then resume whisking at low speed (1) for 5 minutes. Before stopping the stand mixer add the melted, cold chocolate in two batches (if you have opted for a chocolate cream).
8. Now your cream is ready to use.
9. Put the buttercream into a piping bag and let it chill in the refrigerator for 10 to 15 minutes to make it easier to use. I used it straight away because it wasn’t hot.
| You can cover the buttercream with plastic wrap and keep it in the refrigerator until you’re ready to use it. You’ll need to bring it back to room temperature to soften it a bit before using it. You can whip it a second time . |
This buttercream recipe is simply top-notch, super airy, and very light. I highly recommend you try it for smoothing your layer cakes and other cakes.
Swiss meringue buttercream
Matériel :
Ingredients :
Vanilla buttercream
- 3 egg whites
- 150 g of granulated sugar (5.3 oz) (if you're using additional vanilla sugar, reduce the weight of regular sugar accordingly)
- 173 g of softened butter (6.1 oz)
- vanilla or your choice of flavoring and gel coloring
Chocolate buttercream
- 3 egg whites
- 100 g to 150 g (3.5 to 5.3 oz )caster sugar
- 173 g of softened butter (6.1 oz)
- 50 g to 150 g of dark, milk or white chocolate, melted and cooled (1.76 to 5.29 oz) (melt it in a double boiler, removing it several times to stir and prevent it from becoming too hot)
Instructions :
1st method :
- Place the egg whites and sugar in the mixing bowl of a stand mixer.
- Place it over a hot water bath on the stove.
- Stir constantly with a hand whisk until the mixture is hot. The temperature should not exceed 65°C (149°F) then remove from the double boiler. If you don't have a thermometer, you shouldn't be able to feel the sugar grains under your fingers. The mixture should be hot.
- Place the mixing bowl on its stand (here, a KitchenAid) and whisk at maximum speed until you get a beautiful, firm, and creamy meringue.
- Continue whisking at medium speed until the meringue has cooled. The bowl should be cool to the touch.
- Replace the whisk with the paddle attachment (not compulsory) and gradually add the softened butter in batches while continuing to whisk for a good ten minutes.
- The meringue may collapse and risk becoming grainy. Don't be afraid; it's normal. Just keep whisking. The cream will become smooth and creamy.
- Scrape the bottom and sides of the bowl several times.
- Add coloring, flavoring or cold melted chocolate and continue whisking to blend.
- Once the buttercream has set and reached the right texture, continue whipping for 5 minutes on low speed (1). It will be light and smooth.
- The cream is ready to use.
2 nd method :
- Heat some water in a saucepan, on which you'll place your mixing bowl or the bowl of the stand mixer. The bottom of the bowl must not touch the water.
- Place the egg whites and sugar in the mixing bowl of the stand mixer. As soon as the water is boiling, put the bowl on the saucepan over low heat.
- Whisk with an electric hand mixer at medium speed until a firm and glossy meringue forms. Remove from heat.
- Place the mixing bowl of the stand mixer on its stand (KitchenAid) and whisk at speed 8 for about ten minutes to cool the meringue. If you touch the bowl, it should feel cold, and the meringue should also be cool.
- If you want to add coloring or flavoring, this is the time to do it. For the chocolate, add it at the end, once the butter is well incorporated and the cream is smooth. If you don't have a stand mixer, you can use the hand mixer at maximum speed.
- Replace the whisk with the paddle attachment (K-beater), reduce the speed to 5, and begin adding the butter gradually while continuing to whisk. You can use only the whisk, but the paddle attachment mixes without deflating the meringue and avoids air bubbles.
- Stop the mixer to scrape down the sides of the bowl, then resume whisking at low speed (1) for 5 minutes. Before stopping the stand mixer add the melted, cold chocolate in two batches (if you have opted for a chocolate cream).
- Now your cream is ready to use.
- Put the buttercream into a piping bag and let it chill in the refrigerator for 10 to 15 minutes to make it easier to use. I used it straight away because it wasn't hot.
- You can cover the buttercream with plastic wrap and keep it in the refrigerator until you're ready to use it. You'll need to bring it back to room temperature to soften it a bit before using it. You can whip it a second time .
- This buttercream recipe is just toppissime, super airy and very light. I recommend you to try it for smoothing your layer cakes and other cakes.
Buttercream recipe -SMBC
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