How to Make Swiss Meringue Buttercream | My Favorite Frosting!

This creamy, silky, perfectly sweet Swiss meringue buttercream is a breeze to make and is the BEST thing ever to decorate with. It pipes and smoothes beautifully! You also get a very bright white with Swiss Buttercream so you don't have to cover your cake in fondant. In this video I'm showing you ALL my tips and trick to make this amazing frosting prefectly every time.

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[kamcorder]

I followed this exact recipe. Here's something y'all need to know: This takes patience! Once you start adding the butter to your meringue, it will look like cottage cheese. It will look horrifying for a few minutes. Let the mixer do the work. After several minutes, the cottage cheese will come together and make a beautiful frosting.

[Lida-bmvb]

5 egg whites at room temperature
▢2 cups unsalted butter 452g, at room temperature
▢1 ½ cups granulated sugar 300g
▢1 pinch kosher salt
▢1 tsp vanilla extract

[johannagillenwater]

Appreciate how you explain things and really give us an EDUCATION when you create. Love your videos John.

[mrstouseef]

At 13.37 he actually does explain that this amount of frosting is enough to decorate a 2/3layer 8 inch cake. And decorate a 3 layer 6inch cake and lots left over for decoration. Or you can decorate 24 cupcakes. I had the same question about how much this frosting can cover, hope this helps others too!

[troubadouroutdoors]

I’ve said it before and I’ll say it again… You’re adorable, I love your recipes, and thank you!
It’s been almost a year now since I turned my home baking skills into a small business and some of my recipe successes have been with your help!

[Ryan.Cameron]

I really appreciate the detail you give. Such as what will happen if you add too little butter, it's great knowing why we are doing what we are doing. It makes me feel more confident. Especially the advice not to panic at certain stages and just keep going!

[amyshater]

Absolutely L.O.V.E. the way you explain the 'why' behind the ingredients used and the techniques - you are a phenomenal teacher, John, and the joy you get from baking/cooking just shines through in all of your creations! Thank you for sharing your gift with us - always look forward to your videos!

[jbaby]

So I made this last night using a hand mixer. When this man says, it takes patience, he means it. I was whipping for almost 30 minutes and I still did not achieve stiff peaks. So I added a pinch of cream of tartar. I really should've added that sooner and probably a half a teaspoon. I still did not get stiff peaks so I decided to just start adding butter because I was over it! While adding the butter, the mix did curdle quite a bit. I just kept mixing and after adding all the butter and mixing an additional 5 mins or so, it came together. Looks good, tastes good, spreads well. lol

[SarahWelstead]

Never thought I'd watch a frosting video this detailed, but now I'm SO glad I did. Felt like I was taking a proper baking class - thank you!

[Marleneq]

I personally use 6 egg whites and 3 sticks of butter 1 salted and 2 unsalted turns out amazing every time 😊

[judyfleming]

As many years as I've made Swiss Meringue Buttercream, I've always used my whip the entire time. I realize it whips air into your buttercream, but I have also found that you have less fails. This is due to the butter not being able to adequately mix in with the regular paddle. The trick is to use the whisk the entire time (and you'll find the butter incorporates better and faster, and then to prevent your buttercream from having too many bubbles, after you finish the buttercream, you change to the paddle on low and let it run for ten or fifteen minutes. I love your videos, but this is one trick I will have to continue because I've never had a fail with the whisk technique. Keep making videos!! Love your chocolate Cake recipe and I tell people about it all the time, Love you and your videos!!

[tsimkins]

It's my go-to frosting and has been for years. I've made peanut butter frosting with it for my dad, I substituted brown sugar for my son's birthday cake, and so many other flavors. There really is no limit to what you can do with this. Vanilla is also wonderful. You explained this so well.

[queenbee]

I made a white sheet cake for Easter dessert. I used this recipe for the icing. I tried to make it last year and it failed. But I purchased a stand mixer during the year. Im disabled so I cant hold the mixer for long periods. The recipe was not a fast creation but my goodness it tasted yummy!!! I really dont care for buttercream because its so sickening sweet. This icing reminded me of a professional bakers! I was very proud. The cake did not last long! Thanks. 😁

[annemastomaki]

Thank you so much for being so descriptive in all the right places. I’ve never been so successful with buttercream before! It turned out great! Keep up the great work 👏🏼

[AnneluvsKatz]

You gave some GREAT tips! I’ve been a cake decorator for 30+years but have only in recent years been using this frosting. I LOVE it! You taught me a couple things I didn’t know. Well done Sir!

[deemakambi]

I have used your Swiss Merengue (and frankly speaking almost all your cake recipes) since 2020. It's truly a beautiful buttercream.

[belitega]

I work with Italian meringue, the temperatures in my country are really hot, from 33 to 43 Celsius so buttercream melts😳 when the weather it's cooler I'm gonna try this swissmeringue buttercream. Thank Jonh for all your recipes and good advices

[cathhaselhurst]

This guy is the best! I've made pretty pr0fessional looking (and tasting) cakes thanks to John and without breaking a sweat! His tutorials are brilliant and so helpful when he warns of mistakes that can arise and shows how to correct them. Fab stuff John - keep those great tutorials nd recipes coming !😀❤

[nooras]

Swiss meringue buttercream is my absolute favourite, I always use it to frost my cakes. However, my recipe does have a little bit less butter though: 5 eggwhites, 300g sugar and 300g butter. It's a little smoother and still pipes beautifully and holds up really well, but it's not as heavy and buttery. It still gets stiff in the fridge but not superhard, which I like 😊
So for anyone wondering, yes you can actually use a little less butter and the consistensy is still good.

[truff]

I followed this exact recipe tonight for the first time. I made a beautiful vanilla bean Swiss meringue buttercream to frost vanilla cupcakes and then made a 2nd batch and flavored it with vanilla and espresso for a light espresso Frosting for my chocolate cupcakes. I normally make a traditional American buttercream for both but your detailed video and instructions made this a flawless process! Thank you so much!