Swiss Meringue Buttercream (Vanilla)
Silky, stable, and not-too-sweet — the ultimate piping buttercream
If you’re looking for a buttercream that’s smooth enough to pipe into delicate swirls but rich enough to hold its shape between cake layers, Swiss Meringue Buttercream (SMBC) is the gold standard. Unlike American buttercream, it's much less sweet, with a luscious texture that melts on the tongue.
This version is vanilla-forward and pairs beautifully with lemon cakes, berry layers, or anything that needs a touch of elegance.
Ingredients:
200g egg whites (approx. 6 large eggs)
300g caster sugar
400g unsalted butter, softened (cut into cubes or added whole)
1 tbsp vanilla extract or vanilla bean paste
Pinch of salt (optional)
Method:
1. Prep your bowl
Wipe down your mixing bowl and whisk attachment with a little lemon juice or white vinegar on paper towel to remove any traces of fat. This helps the meringue whip up properly.
2. Heat the egg whites & sugar
Combine the egg whites and sugar in the bowl of a stand mixer. Place the bowl over a pot of gently simmering water (double boiler-style).
Whisk constantly until the mixture reaches 70°C or feels completely smooth between your fingers — no graininess from sugar.
3. Whip to stiff peaks
Transfer the bowl to your stand mixer fitted with the whisk attachment. Whip on high speed until stiff, glossy peaks form and the bowl feels cool to the touch — around 10–12 minutes.
4. Add the butter (your way)
Switch to the paddle attachment. Add the softened butter — either all at once or a few cubes at a time.
At first it may look curdled, soupy, or broken. Don’t panic — keep beating. Within a few minutes, it’ll magically come together into a silky, luxurious buttercream.
5. Flavour and finish
Beat in the vanilla and salt, if using. Continue mixing on low for 1–2 minutes to smooth out any air bubbles.
Pair It With:
This buttercream is a dreamy match for:
Lemon & Raspberry Cast Iron Cake
Vanilla sponges, chocolate layers, or fruit-forward bakes
Storage Tips:
Use immediately, or refrigerate in an airtight container for up to 5 days. Bring to room temperature and re-whip before using.
Freezes beautifully for up to 1 month — thaw in the fridge overnight, then bring to room temp and re-whip until smooth.