How to Make Swiss Meringue Buttercream

How to Make Swiss Meringue Buttercream
Full Recipe: preppykitchen.com/how-to-make...
When you want a creamy smooth buttercream there are two choices, Swiss or Italian buttercream. I love both but have to admit there is less less chance of burning myself when making the swiss variety as you’re gently heating the meringue over a double boiler. The other benefit of these buttercreams is the color; you can get a very bright white with them and not have to resort to covering your cake in fondant.
Lets talk about a couple potential problems. I think the most common issue is related to adding the butter when the meringue is still too warm. If you don’t wait long enough then the mixture will be soupy, which is a bummer. Luckily you can pop the bowl into the freezer for a few minutes, then give it a whip and it should be right as rain. If your start using the buttercream and it has lots of little bubbles and isn’t silky and pliable then it’s been sitting for a bit too long. All you need to do is give it a 5 second whisk and it will wake back up and regain it’s consistency.
Some things to avoid:
Don’t get fat in your bowl, make sure it’s clean (I actually give mine a quick rub with a lemon then wipe with a paper towel)
Don’t let any yolks get into your whites when you separate the eggs. The easiest avoid yolks is to separate the eggs one at a time into separate bowls and then pour the white in as you go along.
Don’t get scared when you add the butter in! if it’s a soup or if it’s looking wonky just chill is a few minutes then get back to mixing.
If your idea of warm is tepid then go ahead and use a thermometer to see when your egg white mixture has reached 160F.

[@intothemystic3922]

I wish my husband talked to me the way this dude talks about this frosting

[@lifewithem__]

InTo ThE MyStiC 😂😂😂😂

[@theskinnypot]

lol

[@alyssawilliams7708]

“Look at this. You see how white that is?!” 😂

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Hahaha

[@Fahim.-]

The way he talks remind me of those primary school teachers who are so kind and loved by all his student lol

[@sallyg8391]

Puedo hacer doble receta????:?

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we need to tell the americans what primary school is

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[@lolitindia4510]

@@Fahim.- thank you,but we really do they will never understand

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“Has to achieve rock bottom to achieve greatness” I’ve found my life motto.

[@ansamgroshong]

good, then I'm half way to achieving greatness ..

[@jupjup470]

mine looks like cottage cheese

[@Z.O.1991]

Unlike other baking channels, I believe you explain more of what happens before, during, and after the baking is done! subscribed!

[@itschelsea]

Z. O. Same!!

[@EVonShay]

SAME!!!

[@lilylandrau8632]

I just discovered he does a lot of other delicious food with the same open & honest approach. 💜💛💚💙❤🙏

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“It needs to meet rock bottom to achieve greatness”. ❤️ SO DEEP.

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IKR ❤️ i love him even more!

[@elenetaktakishvili4803]

Just read this when he said it❤❤❤

[@americanmomma3025]

I like when he whispers sometimes like “ It’s magical!” I love watching him and that’s probably why he’s got a million subscribers!

[@secretperson909]

R/IAm14AndThisIsDeep

[@miriancasanova8019]

Preppy en Español quisiera ver tu video

[@adilenesilva4133]

I don't have a stand mixer, so I decided to be brave and do this using an electric hand mixer instead. It took about 45 minutes of whisking for it to finally form peaks! After about 25 minutes, I decided to add 5/8 tsps of cream of tartar, and it worked super well at helping the peaks to form! This buttercream was super delicious, and sooo fluffy and smooth! Thanks for the great recipe! 😊

[@kathyl770]

Really ? I literally just made it with my hand mixer and it probably took me 10 mins... but i don’t have patience so I kept it on high.

[@farhaniftikhar8190]

Thanks for the update :)

[@angelicmiranda3996]

ah yes that’s why it’s been taking so long for it to form peaks thanks

[@esraaf6519]

I used the hand mixer as well, it took around 15 minutes but the result was an amazing tasty frosting 😍

[@Taqsunis]

@@esraaf6519 how did yours turn out? Mine was all buttery and lumpy? It was all ruined

[@norizansatar400]

I don't get bored at all watching this guy....how can he maintain smiling all the way with that energy and enthusiasm?

[@mountaingirl3322]

Preppy Kitchen is my go-to person for all my frosting needs.

[@arhamgomez1652]

3:34 "it kinda has to reach rock bottom to achieve greatness." That was my life as an addict ..awesome video btw

[@samanthalockhart8976]

When he said “it has to hit rock bottom before achieving greatness”. I wanted so badly for him to say, “like the rest of us” 🤣🤣🤣

[@moderatingmoderation1699]

I made this the other day at my girlfriend's house with some of your angel food cake and now her family loves me, thanks John!

[@unowen7591]

Are you guys married yet? Lol

[@rees9471]

Learning and watching John is better than tv or a live show! Thanks for the simple instructions as well as sharing your wonderful personality on YT.

[@djjaydee406]

Thank you so so much! I just recently found out that my passion is baking, and just by watching and following your videos and recipes reeeeeaaaally helped me a lot. Thank you very much! You’re an angel! Thank you! ❤️

[@hopeeck4742]

His videos are the best because he always gives the measurements and then also the "what to look out for". I can't wait to make this recipe. Rose water! I can't wait to try it!

[@tash7996]

I love all of his recipes, he takes his time and explains everything perfectly, this man is a whole Pastry chef husband.

[@michelebenedosso3899]

That’s because he was a teacher at one point…explains well with humor & joy.

[@shelmmii9425]

You did this perfectly. I've actually never been able to make a good swiss meringue buttercream until I reached your video. I think you heating it up until 160 really made the biggest difference and I finally made a perfect swiss meringue buttercream that I used for a 2 teired cake I made for my friends graduation party! Thank you so much!

[@susanaromero3590]

I’ve just discovered your channel, and I can’t stop watching you’re videos....and it’s 6:00 a.m.here on Sunday! You’re adorable and all the tips and tricks you give, very helpfull. Thank youuuu!🤗

[@crimsonxredart4997]

I swear your channel is my go to if I ever wanna bake! I’m planning on making a lemon cake filled with Lemon curd and frosted with Swiss meringue buttercream, AND I’m planning on using your recipes

[@roseakomea]

I made this for my birthday cupcakes and omg were they good! Thank you. This is now my all time favorite. Not too sugary and just beautiful.

[@laurenbruges8784]

I love your recipes but more than that I just love your attitude and how passionate you are about baking! The way you talk throughout this video you just seem so excited and I love it!

[@Rendosian]

OMG! This guy is adorable!

[@SandyDeJong]

Jacob I agree. I have adopted him as my son.

[@TheBeccaFashionVlogs]

Isn't he so cute!?

[@vicomerino8431]

yaiii I thought the same!!! I love his peaceful voice to explain

[@SandyDeJong]

@@vicomerino8431 I agree voice and tone does help

[@picantesworld7723]

He seems like a awesome guy. I like his instructions and his lingo is hilarious 😊

[@irisklug-gramer8339]

He speaks with such a enthusiasm about the cream, it's really sweet!! I 'll try to make the cream. Thanks for the great video!

[@krissykrissy6493]

I tried for the first time and I feel like a professional already.....thank you John

[@cher128bx]

I LOVE your sense of humor! You have one of THE most enjoyable channels on all of YT. You just put smiles on people's faces. You were born for this!

[@bobbiestagner9349]

I just want to say thank you so much for the simple recipe. I have tried several before and I was almost about to give up, and I tried yours and its absolutely fabulous! It has a beautiful texture and taste like heaven. I have to say that it will probably be my go to icing!!!

[@vadia100]

You seem to be such a kind and endearing human being. I can watch your videos just for you.

[@elaineyong5044]

Just followed this recipe & it worked like magic! And it's my 1st time making a SMBC. Thanks for sharing this detailed step by step guide! It is super helpful.

[@gretelt.37]

absolutely stunning frosting ever 💕😍 you nailed it! love the way you speak, you make it easier for us to understand every step. Thank you 😊

[@dianarobertson9407]

Absolutely love your recipe.. Started watching your videos while recuperating and not able to bake and decorate. Thank you for keeping me sane. Now I am making everything and loving it all. I make wedding cakes and have a American buttercream recipe that I that I have devised and everyone says is the best buttercream ever. It is a good buttercream but still an American buttercream. Your Swiss and Italian buttercream blow it away. I often do the display cakes and sheet cakes. This icing is another way to convince them to do that. I love being able to make a lot and freeze it. Thank you again for sharing your talent.

[@Whatizzit]

Key takeaway for me: Heat the mixture in one bowl, then transfer it to your room temperature mixing bowl. Some recipes say to just do it all in one bowl, which takes forever to cool. Thank you!

[@Grandiva_005]

Hes a life saver. I was so frustrated with the other videos ...then I did his step by step. It was easy and successful. I love it here 💘

[@12hgarone]

this guy makes me laugh out loud with his commentary!! so goofy and very endearing. awesome helpful video too

[@fionajackson8002]

I finally tried this today and it was INCREDIBLE!!! I've never eaten anything so silky and buttery in my life. Thank you so much for this amazing tutorial! I can't wait to make it all over again.

[@Saulyte19]

Hi, can you tell me if it wasn’t too sweet? I want to try it😊

[@fionajackson8002]

@@Saulyte19 it's not too sweet! That's one of the things I like most about swiss meringue buttercream, it is a lot less sweet than most frostings. I just made another batch today for some cupcakes. You can stir in things like caramel, jam or nutella to make it sweeter if you'd like. But the base recipe is just mildly sweet, with a velvety smooth texture and creamy taste.

[@Saulyte19]

@@fionajackson8002 Thank you very much for such a quick response. I really look forward to make this mbc. I will try it Sunday and I decided to use his recipe. 😃

[@zohraa9436]

I made this recipe and it came really well! One thing viewers should note is that it takes a LONG time for the soupy texture to turn fluffy. Don’t give up just keep whipping and it will get there!! Took me about 10-15 mins of whipping. This recipe was great but quite sweet! Thank you John for your wonderful videos :)

[@leasonnleitner9470]

This cream is so amazing. THANK YOU SO MUCH!!!

[@rem45acp]

How is this guy so friendly and happy in all of his videos? Makes me feel like I'm some frowning secret service agent because he's so happy.

[@alexandriahardy8977]

You're always so happy, I love it! By far my favorite channel! 😊

[@nny33]

OMG I can't believe I actually made this, it came out perfectly, thank you so much!! Your videos are the best 😭😭

[@Nanis-World]

Love love love love love your channel ❤️ you’re funny, informative and so easy to follow

[@mysticarts8787]

Love your passion and positivity!!! You're an inspiration!!!!

[@udeshi9085]

I tried this recipe and it turned out amazing! Silky smooth frosting that is perfect for piping. And also it's not too sweet which I absolutely love.

[@nobake_shan4657]

I tried this today and it came out so smooth and silky. Thank you so much I live by your videos

[@simomgrimaldi2236]

The way he talks calms me. I love this man so much 😭 please adopt me

[@lizmartin1930]

Love this recipe! I'm a convert! I've used it twice now and I love it!

[@Junior-wg6mb]

I remember Years ago I was trying to find a way to make icing without icing sugar, I WISH I had Your Video and Website ! I know I can make Icing Sugar with a blender, but its Risky!! THANK YOU! Gonna try it for my Fiances Birthday, I think he will Love it! He Loved your Chocolate Eclair Recipe!

[@isabellerochon4341]

Try your recipe fir the first time! It is delicous! I'm just a hobby baker and have learn so much watching you! Thanks a lot, you're a great teacher!

[@Shay-nu7id]

The Fall cake is just stunning!

[@limken9724]

I made your buttercream recipe today, and omg it has silky texture and last for more than 5 hour in humid weather. It’s my favourite buttercream ever. Not too sweet, and gave that very nice silky touch to your tongue.

[@nataliesg850]

Just got the courage to try this recipe. I have to say I am in love!! This will be my go to buttercream (was about to cry when it didn’t seem to incorporate but then magic happened), thank you for the great tips and tricks. 🤍🤍🤍

[@anastasiagriesche2170]

I tried to make your buttercream and it worked! I was so worried that thos is just another recipe for experts but it's just that easy. Thank you!!!

[@doughobbs2714]

thank you for your super easy recipe. my wife and I tried it. and together we made our first 5 layer cake. we used swiss butter cream and made some flowers and a lace. thank you. we love your videos

[@Linward]

I've tried both, your Swiss and the Italian.... and my favorite by far was the Italian. I'm new at this and had a hard time getting the Swiss to thicken today and even after it finally did... it kinda wanted to go flat after I had made the dollops. I salvaged it by adding powdered sugar. The Italian, however, retained it's shape, and the taste and texture was so worth all the effort. I'll be so glad when I get past all these learning curves. Maybe it's the editing, but you make all this appear quick and easy. It took me nearly all day to make one of these 3 layer cakes as you do... it turned out gorgeous btw. It's for a friends 85 birthday this weekend.

[@suecaggiano6111]

When you whip egg whites, you can discourage deflated by whipping it at low-medium for a bit before gradually raising the speed to high

[@jenniferherrera2976]

I've made the Italian cream also it was VERY good, but I wondered about this recipe. GLAD TO HEAR YOU OPINION!

[@theBakinNoob]

does the Italian buttercream hold its shape better when piped on ?

[@jenniferherrera2976]

@@theBakinNoob yes

[@BTredflag]

Hey Linward, I know it's been 11 month scince you wrote this. I hope you got past the learning curve you talked about and made more friends happy with your baking :)

[@angelamaris5271]

This looks sooooooooooooooooo good!

[@kafayatbakare5957]

Thank you John, thank you so much. Your videos have been a huge help to me

[@fahimaaudity4037]

1st time in my life I make the perfect butter cream. Thank you so so much.

[@ohemaahammond819]

Good job. You make it so easy and understandable.

[@makeupby_sakina]

This was really helpful.. You explain so well ... I am new to baking and this would be my first Recepie to follow .. Thanks a lot

[@lauralangley7240]

Thank you for amazing tutorials. I have made your chocolate cupcakes and now for the caramel. Awesome job! Thank you!

[@americanmomma3025]

You’re addicted lol! 😂😜Thanks John for the fun video and the great tips and instructions! We are addicted to you channel! 🥰🧁💖

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I Love 😍

[@loydieayala1604]

Cake 🎂is my happy😁 place." "Oh my goodness" Thank you , Thank you, I have learned so much with you.

[@karlaabeska1549]

Thankyou so much for using grams/celsius! Your videos are a godsend and so soothing to watch!

[@sherrymorris5564]

Thanks John. I just love all your Videos! So helpful and wonderful!

[@Showpan54]

Just found your channel yesterday. I ordered the Wilton baking strips from Amazon because of you. They will be delivered tomorrow. I never knew that those things existed. Yesterday I received the KitchenAid Pro 600 6-qt Bowl Lift Stand Mixer (Copper) that I bought. I am about to binge-watch your videos. Thank you for the wealth of information you are sharing.

[@Showpan54]

Thank you!! The first video of yours that I watched was the one for getting unburned edges and dome-less cake layers. The first cake that I will try is your Funfetti Cake, though. Dulce de Leche looks mighty good, as well. I am a teacher (in a Prep school in Westchester County, NY), and I recognize a good instructor when I experience one. You are certainly one. I shall be back again, and again. ...And again, thank you!@@PreppyKitchen

[@skypursch]

“I’m already married I’m kidding” 😂😂😂

[@mariselaortega3254]

John!!! You’re a rockstar!! Just made this amazingly delicious buttercream. I’ll be using it to fill my French macarons. Yum 😋 Thank you, Thank you!! 🤗💕

[@MLKLegacy2]

Omg I made it today and it was perfect. Thank you my fellow KZbinr 🙌🏾🙌🏾🙌🏾

[@hellorandomperson4249]

the egg yolks sitting there: 👁👄👁

[@JustBlixen1]

True

[@elsashaindra897]

🤣🤣🤣I"ll find a use for them... shame poor things

[@Diary_Marylove]

I am here wondering what they would be used for

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Marylove - you can make custard!

[@fairuzhashim5604]

@@heyitsboredom4263 Yep. Custard for creampuffs! 😋

[@California_Nation_Laurent]

Hi John, I just found and subscribed to your channel yesterday and have watched several videos and I'm not happy. I've gained 15 pounds by just watching them! lol Thanks for the inspiration. I'm going to make the spice cake this weekend. - Laurent

[@chanterelledesign8310]

I recently subscribed too, everything looks sooooo good!

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Yes, but they're happy pounds!

[@prettylhingneilam4501]

😂

[@keeshahughes2538]

I feel ur pain Laurent.... I have recently started to expand my talent of baking when covid hit... I’m trying so hard not to end up on the tv show “My 600Pound Life”

[@gargidutta6370]

Same here

[@TheNutbrittle]

I love your recipe! Thank you. 🙂

[@ellachuy187]

Yay, this is awesome. Just bought oven yesterday with my mom because It’s my dream to bake and make cupcakes for my loved ones. I will follow all your tips and ingredients. Wish me luck.🥰

[@clara_ramirez]

"iM GonNa MaRRy YoU" he's awesome

[@MrsMicro84]

Excelent recipie!! I follow it and got perfect results

[@RubyTwilite]

Manido I'm so thankful that you actually made it and told us. I've tried some recipes that were really awful. Not John's though.

[@mrswray]

Was it enough to cover a 9x13 cake?

[@shakeenahsolomons3686]

I just love this channel nd I love all the deserts you make ,I actually tried making it its delicious and absolutely amazing

[@mariaelviraruiz1769]

Hola John! I found your channel today, and immediately subscribed. Not only you’re a great teacher, but your recipes are wonderful. Great way to spend time during this COVID19 quarantine time.

[@kimmie-leicooper8878]

Hey, I've just subscribed to your channel and I'm finding your videos very helpful (especially the one about cake strips, actual game changer), and I just wanted to ask if the Swiss meringue buttercream keeps its consistency once on the cake as you frequently say that it looses consistency in the bowl? Many thanks x

[@bmcfad12]

I’m using this recipe to test out for a wedding cake and cupcakes if I decorate the night before all the buttercream still look as good as it does when it’s finished or not?

[@DesiDollo]

I had to leave you this comment: I made your vanilla cake recipe from 3 months ago (you had 2, the previous one used sour cream from 2 years ago), along with this buttercream and it was divine. The cake tasted so good on its own, and added with this was just like the store bought. Thank you so much for sharing! :)

[@Citygirl124]

Love all your recipes! If you haven't tried this recipe go try it now! It's the very best one out there! Thank you so much for sharing! 💖

[@HarleyJeanOnlyLoves]

Omg. I love the way he talks! I want him to be my friend!

[@emcdempster]

You are my hero! I've always hated American Buttercream...tastes like grainy sugar and don't like the idea of raw egg whites used for other meringue buttercreams. I think this is my answer for buttercream. Thank you!

[@elenitouloupi3319]

This buttercream is amazing !!!!I made it and everybody loved it!!!!Thank you so much !!!!

[@nosamab2470]

I used this recipe to my son’s birthday cake and it was amazing thank you ♥️🌹

[@newbiegamelover4767]

I just used Rosanna Pansino's recipe for this (from her second cook book), and watching this makes me feel confident that I did everything right.

[@richardwillis5033]

Thanks John. I make SMBC and IMBC too. I find IMBC a little easier to make contrary to what some websites say. My question: which do you find is easier to get a real smooth frosting on your cakes? Do you have any tricks for getting very smooth frosting and sharp edges. I use an icing smoother and turntable and crumb coat like you but can’t get my BC to frost as smoothly as your beautiful cakes. I know practice makes perfect. Any tricks? Like maybe refrigerating in between? Putting parchment paper on top and ironing it with a plastic cake iron (no heat)? Just curious. Have been striving for this.

[@user-xp3br7yq1g]

Thank you, this is the best icing ever, takes a bit of patience, but it worth it, easy to work with.

[@erlalombardi9385]

OMG! I love the matchy cooper color including his spatula!🥰🥰🥰

[@Aitch_154]

Once you pipe, does it keep its shape or do you have to Frost on the day of the Birthday? Thank you

[@pdancz]

Somebody buy this man an extension cord for that mixer 🙃 love his recipes and videos!!

[@jycasare]

Thank you very much. I tried my hands on it 2day n i must say it was one of my best frosting n best decorated cake.

[@rekuonodi]

Hi there! 🙃 I’ve just made this buttercream today for the cake of my friend. The recipe and the result is amazing! So easy to prepare and to work with it. So shiny and smooth. Thank you very much for sharing it with us ☺️

[@thee8224]

Great video! my questions is: how long will this frosting last on a cake, since it tends to lose texture/structure? Can you decorate a cake 1 or 2 days in advance?

[@amandalaudenslager9175]

Is swiss meringue buttercream a good option for flower accents on a cake? I need an icing that will hold its shape and is smooth. I’m ready to try something new. American buttercream is too grainy and sweet and I don’t know if I’m ready to jump into Italian buttercream yet. I love your channel, by the way! You explain everything very well! New subscriber here!

[@ankylosaruswrecks3189]

Hi! I made this today. It was my first attempt at a meringue buttercream. I was very nervous because I'm not good with meringue, but it came out wonderfully! Thank you!

[@viviennem57]

In my opinion you are the best chef on you tube. I just discovered you. I wish I had watched your videos sooner. I have tried a few of your frosting and cake recipes and all turned out as they should. Perfect. Off to watch more

[@franzib.2506]

Can sb tell me how fast the cream is melting? When I want to cover a cake, can I leave it over night in the fridge and serve it the next day?

[@FelisTerras]

Preferably all covering/frosting should be done the previous day. This way everything can set, cool throughly and retain its shaper better for a longer time. Plus, it also gives you etra time to touch up on small mistakes or in case something falls/breaks off. Buttercream frosting such as this, depending on weather conditions, can hold up to two hours in a shadowy, dry spot. Of course, if you'rein SoCal mid August or NEw Dehli during monsoon season, you might want to keep that cake safely in a fridge.

[@Uummannaqsong]

Hi John, I have just made a batch of vanilla cupcakes with Swiss meringue buttercream - this was the first time I've made this type of buttercream and indeed it's delicious - less sweet and buttery than the regular. I will try the Italian one as soon as I get a candy thermometer. :) Talking about frostings, I was wondering if you're familiar with the German buttercream, a.k.a. Ermine icing. It's basically a thick vanilla pudding whipped up with butter. My mouth starts watering just as I'm writing about it. Please try if you're not familiar, it's divine. :)

[@zingyflaps7757]

Just tried this recipe. I added a strawberry reduction to it and it was delicious and beautiful 🥳Thank you!

[@Ibrahimsyed12]

I 💕 it how you explain each thing carefully