Cake Central › Recipes › The Well Dressed Cake Swiss Meringue Buttercream with variations

The Well Dressed Cake Swiss Meringue Buttercream with variations

Posted by Anonymous

This is the version of SMBC that I came up with. it uses less butter than most and is very light and tastes great. You can pipe with it and make flowers if you are patient. It takes flavorings well too.



The Well Dressed Cake Swiss Meringue Buttercream with variations


12 oz (3 sticks) unsalted butter at room temp 
5 egg whites 
8 oz (1 cup) granulated sugar 
2 TBSP real vanilla extract



  1. Place the egg whites and the sugar in a clean mixer bowl, and place it over a pot of simmering water, whisking occasionally until it registers 160 degrees.
  2. Put it on the stand mixer and whip it with the whisk on medium high until it is reaches the stiff peak stage.
  3. While the meringue is beating, cut up the butter into tbsp sized pieces.
  4. When meringue is room temperature, switch to the paddle attachment, turn on low, and slowly add the butter.
  5. Add vanilla.
  6. Turn on medium high and let it rip until you have a lovely silky buttercream. You will hear a slapping sound when it's ready.



I will preface this by saying that I normally do this to taste so amounts are approximate. You may find it takes more or a little less to achieve the desired effect. You want to be sure that you don't add too much so add them slowly and taste.


Berry BC

add about 1/3 cup of sweetened seedless berry puree at the very end



add about 1/3 cup of melted chocolate (I like semi-sweet) that has been cooled but still pour-able at the very end. If it was too warm and the BC melts down a bit.. just let it keep beating and it will come back together.



add 1/3 cup of a citrus curd - lemon or orange or lime (and a little zest if you want that extra punch) at the very end.



add 1/2 tsp peppermint extract and 1/4 cup of crushed peppermint candies. (great in a chocolate cake!)


The options are endless. Just have fun!


Comments (58)

what if we just have a hand held mixer?
the best SMBC that I've tasted! a bit of a challenge to smooth but still the best!! Thank you for sharing!
Love, love, love this icing! Just finished making 6 batches in 90m!
I don't love SMBC but this recipe is amazing. The chocolate version is my absolute favorite!
Best. Recipe. Ever. Jeanne's da bomb!
can u use meringue powder in place of egg whites?
WOW! I made this with a white chocolate variation, and the white chocolate flavor really came through. My friend (who hardly ever eats frosting) cleaned the leftovers from my bowl, spatula, and whip attachment! I think excessive buttery-ness is inevitable with SMBC, but this takes on flavor very well among the SMBC recipes I have tried.
what a great buttercream.....SOOO GOOD!! best version i've tried....
Can we use meringue powder instead of egg whites? How much meringue powder? And do we need to cook it then because it is not raw egg whites? Thanks!
How much does this make?
looks great! Does this hold up well? I've made a french buttercream many times and it just too soft to decorate a cake with.. what about this?
Where do you find citrus curd?
If you use this on a cake, does that cake need to be refrigerated due to the egg whites?
This is a great recipe!! I've made a SMBC before but found it tasted too buttery, but this one tasted fabulous! Thanks! I'm going to try the chocolate version next.
Hands down the best thing to put on a cake!
just did the chocolate for peanut butter cup cupcakes and it is incredible!!!! there goes my diet!
I use the same recipe with some slight differences, which is the temp. Love, love, love the taste but it comes out so soft that I can't even decorate with it. I follow the same recipe except I remove it once it reaches 140 degrees. I would love to add pureed fruit to it. What could I be doing wrong? And is there anything I can do to stiffen my SMBC?
Just got done making a batch of this and it is delicious. So silky and light! I was afraid, since it is so soft, that it wouldn't pipe nicely, but it held its shape just fine. I just frosted 27 cupcakes with a 1M tip. Someone asked how much this makes, so hopefully that will help.
This might sound really dumb, but how do you test the temp? Is there a special cooking thermomitor needed?
justgettingstarted, You can use a candy thermometer for that. Don't feel dumb there are so many things I don't know that ypu probably do ! How long can you refrigerate this for?
Cake Central › Recipes › The Well Dressed Cake Swiss Meringue Buttercream with variations