Swiss Meringue Buttercream

Servings: 4 cups


  • 10 oz egg whites
  • 20 oz sugar
  • 24 oz unsalted butter at room temp but not soft
  • 2 tbsp vanilla extract or other flavoring


  • In a bowl of a stand mixer, lightly whisk egg whites and sugar together over simmering water until the sugar crystals are completely dissolved and a candy thermometer reads 140°F.
  • Place the egg-sugar syrup into mixer and whip on high with the whisk attachment until the bowl has cooled to almost room temperature (about 15 minutes). Cut up butter into tablespoon-sized pieces.
  • Turn mixer down to lowest setting and begin adding the butter pieces a few at a time over a minute or two until all the butter is added.  Turn mixer up to medium-low speed and incorporate all the butter for a few minutes.  Take off whisk attachment, scrape bowl and put on paddle attachment.  Continue to mix at medium high speed for another five minutes or until mixture emulsifies into a soft, smooth buttercream.
  • Add vanilla and mix for another few minutes until incorporated.


Optional flavorings to be added with vanilla extract or in place of it: 
1/2 cup raspberry puree
1 c. lemon curd
3 Tbsp instant espresso powder mixed with 3 Tbsp warm water
8 oz melted and cooled chocolate
8 oz softened cream cheese
Add 8-10 oz peanut butter (according to your taste).
4-6 oz Nutella (Nutella adds a lot of fat so if I add too much of it I find that my SMBC is too soft to work with).
8-10 oz room temperature caramel sauce.
1/2 cup honey.

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