We’re thrilled to welcome our newest contributor, Summer Stone of Cake Paper Party! Join along as Summer explores traditional baking concepts in new and exciting ways.
CAKE MYTH : You must create a meringue in order to produce a European-style buttercream.
For some time, I puzzled over the idea that you have to create a fully realized, stable meringue in order to make a Swiss Meringue Buttercream (SMBC). I wondered why one would create a beautifully peaked meringue and then destroy it by adding in loads of butter. I also wanted to know why SMBC’s were so inherently unstable and even the most practiced of bakers sometimes had difficulty making them behave. After much experimentation, I have found answers that will help you make buttercream faster and easier than ever before. You will find that you don’t need a meringue at all!
Here is my method for making Swiss Buttercream (SBC) and an explanation as to why it works:
STEP 1 : Start with egg whites
Egg whites serve two important roles in SBC. They act as a structural component and serve as a liquid to dissolve granulated sugar into. In traditional SMBC, egg whites are beaten to peaks as a means of incorporating air into the buttercream. The problem with this is that protein mediated air pockets are very unstable in the presence of fat. When butter is added, much of the air which was beaten into the eggs is lost and it they become a syrupy puddle. Here I have used pasteurized egg whites from a carton, but separated egg whites from cracked eggs work just as well.
STEP 2 : Add sugar
Sugar obviously plays an important role as a flavor provider in a buttercream but it also serves to thicken and stabilize the egg liquid it is dissolved into. The sugar-egg combination, when mixed with butter, creates an emulsion that is more stable than either individual component.
STEP 3 : Whisk the sugar and eggs together
The eggs and sugar have a symbiotic relationship. The eggs serve the sugar by providing a solvent into which it can be dissolved. At the same time, the sugar helps the egg whites by weakening their ability to coagulate allowing them to remain in a liquid state. Be sure to whisk the eggs and sugar together very well for maximum benefit. No one likes scrambled egg buttercream!
STEP 4 : Heat the eggs and sugar
While the egg whites are helpful in dissolving the sugar, at this high of a sugar concentration heat is required to fully dissolve the sugar crystals. Heat also functions to destroy any harmful bacteria that may be living in the egg whites (particularly if they are fresh). For this reason, you should heat your egg-sugar syrup to 160ᵒ F which will ensure Salmonella is killed. I find the easiest way to do this is in the microwave. One recipe will take 3-4 minutes stirring at one minute intervals. Alternatively you can heat the syrup in a double boiler until a safe temperature is reached. At 160ᵒ F all sugar crystals should be dissolved. I like to add a half ounce of corn syrup to the sugar-egg mixture to minimize the chances of recrystallization. Be sure to stir in any sugar granules than remain on the sides of the bowl. One undissolved rebel sugar crystal can reseed the whole batch.
STEP 5 : Cool the egg-sugar syrup
I place my syrup in a clean cake pan and place it in the freezer for 20-30 minutes to reach a cool/cold temperature (45-60ᵒ F). When the sugar syrup is added to the butter in this temperature range, the two components generally go into emulsion seamlessly without “breaking”. This seems to be one of the problems with traditional SMBC. Since a meringue will not form readily in a cold syrup, the eggs and sugar would have to be at room temperature when the butter was added. This room-temperature blending stresses the combination and makes formation of a proper emulsion more difficult.
STEP 6 : Make extra syrup to save for later
One of the advantages of making SBC by this method is that you can make large batches of syrup and freeze the extra for quick and easy batches in the future. In the photos above, I made a double recipe of syrup and saved half for a future batch.
STEP 7 : Beat butter until light and fluffy
Butter is the all-star of SBC. It does the amazing emulsifying work. For this reason, it makes the most sense to start with the butter and add the cooled syrup to it. When the butter is beaten on high for 2 minutes before the syrup is added, it lightens the buttercream and takes in air in a way that is more structurally sound than that of beaten egg whites. I like to start with butter that is at a cool room temperature since it holds air better in a more solid form.
STEP 8 : Add half of the sugar syrup
Adding half of the liquid at a time allows the mechanical action of the mixer to work to develop the emulsion without overwhelming the butter and causing the mixture to break. Beat for one minute to fully incorporate the syrup before adding the final half.
STEP 9 : Add remaining syrup
Add the second half of syrup to the butter mixture and beat on high to complete the emulsion and incorporate air into the mixture. The buttercream will be quite firm at this point.
STEP 10 : Add vanilla and other flavorings
Adding liquids such as vanilla not only incorporates flavor but the liquids also smooth out and lighten the texture of the buttercream. At this point, the buttercream will be very firm and stable. If you would like a creamier buttercream that is less sweet, you can add additional butter, up to another 4 ounces. If you want a buttercream that is lighter in texture, more like whipped cream, you can add more liquid in the form of milk, sour cream, cream cheese, juice, alcohol, fruit purees or water. I have added up to a half a cup of cool water per recipe with success. Slowly drizzle in the additional liquid while the mixer is going on medium speed.
I hope you enjoy this alternate method for making a Europen-style buttercream and that you find it easier and more fool-proof than ever before! Happy baking!
SWISS BUTTERCREAM
a recipe by Summer Stone
- 8 ounces (227 grams) egg whites separated from whole eggs or from a carton- 1 cup
- 16 ounces (454 grams) granulated sugar- 2 ¼ cups
- ½ ounce (14 grams) corn syrup- 1 tablespoon
- 16 ounces (454 grams) unsalted butter softened but not warm- 2 cups
- 2 tablespoons (30 milliliters) vanilla extract
Whisk egg whites and sugar together in a microwave-safe bowl. Make sure the mixture is well mixed so the sugar can protect the eggs from cooking. Heat the mixture in the microwave for 2-4 minutes on high in 30 second intervals whisking well after each 30 second heating. Heat until the sugar is dissolved and the mixture reaches 160ᵒ F/72ᵒ C. (Alternatively this step can be carried out in a double boiler over simmering water). Pour the syrup into a cake pan or shallow metal bowl and chill in the freezer for 20-30 minutes until it is quite cool (45-60ᵒ F).
Meanwhile, beat the butter in a mixer for 2 minutes on high until the butter is lighter in color and aerated. Add the cooled syrup in two additions to the butter beating 1 minute after each addition. Add the vanilla and beat 30 seconds until smooth. Can be used immediately.
You can store this buttercream at room temperature for 2 days, in the refrigerator tightly sealed for 2 weeks, or in the freezer for 2 months.
Anouk M says
I’m SO glad I came across this method of making MBC! I’ve managed SMBC quite well most times, but today I really didn’t have any spare ingredients or time, so I thought I’d give it a whirl…
It worked beautifully!
Thank you for your experimentation…and genius!
Stephanie Hinton says
Has anyone used this buttercream with Russian piping tips?
Vickie says
Yes and it works just fine.
Gladys says
I added some melted semi-sweet chocolate and had to add an extra cup of butter. It tasted like chocolate mouse but oh so yummy.
Vickie says
Left over chocolate ganache works well just heat it a bit till just melted and pour in while its mixing….great flavor!
j says
i got foam in my syrup, should i remove it? also it was smooth but cooled down to be grainy. it won’t dissolve in a double boiler, too.
Ciayin says
Hi Summer
Thanks a lot for ur magical recipe!!!
I have one question.
Can I substitute the corn sugar? or simply omit it?
Thanks
Ciayin
Ciayin says
Hi Summer
Sorry one more question.
How can I make it less sweet? Can I cut the sugar?
Thanks!
Joy says
Hi Summer,
Thank you for the wonderful SMBC recipe. I am truly a traditional Buttercream baker, but with Summer on top of us and Wedding cake orders on the books, I’m in need of a more stable alternative for the Virginia humility.
Needless to say, I am grateful and look forward to experimenting with your recipe. I do have one question, that I hope you will not mind answering. With several orders on the books, I like to make large batches of my frostings in advance on my slower days and freeze them to shorten my prep times later down the road. Will this completed recipe freeze well?
Thank you in advance for your time and attention. Looking forward to hearing from you. Sincerely Joy
Susan says
Hi Joy … I read in the comments wayyyyyyyyyy above that it freezes well for up to 2 months
Pat Eckland says
This is the best! Most magical experience with SMBC! I used the method, but my proportions of ingredients 1.5 cups pasteurized egg whites, 2 cups sugar, and all the rest the same. I am so thrilled with this! Absolute genius!!!
Susan says
So many years later … I just tried this recipe as I search for the perfect balance between cloyingly sweet and subtle for a buttercream for my soon to be daughter in laws Wedding Cake. I found this tasted more like it belonged on pancakes at breakfast than on cake. Far too much like whipped butter and not enough like frosting in my opinion. Great texture and I like the technique – a lot easier than dealing with a double boiler and trying to get the temp right to dissolve the sugar without cooking the eggs and not have any sugar crystals mucking it up and making for crunchy frosting. I may try the technique with a different recipe that calls for less butter next time. Thanks for sharing!
Dyan Anggra says
What will happen if i don use all of the syrup? Will it change the final product? Plz reply 🙂
Tharounadamu says
Hi summer, I have this bookmarked already and plan to make when next life calls for SMBC.
Meanwhile, I came across another SM recipe that has peanut butter (and yet another interesting- ‘brownsugar biscoff buttercream’ one. But I’d set that aside for now) in it.
And of course, as a dedicated lover of PB, I would like to give that a shot as well.
I’m wondering if I can get away with adapting that recipe to your SBC technique – what are your thoughts though? I want your opinion! At what point would you suggest adding in the PB to the mix? Instinct is telling me to add right after creaming the butter, before the cooled sugar & egg white syrup goes in..
The recipe on https://tidymom.net/2011/banana-buster-brown-cupcakes/
Peanut Butter Brown Sugar Buttercream
2 large egg whites (*see tip on freezing yolks)
1/2 cup packed light brown sugar
1/8 teaspoon salt
1/4 cup peanut butter
1/2 cup (1 stick) unsalted butter, softened
Ker says
Can I reduce the sugar to half? Will it affect the structure or stability of the SMBC?
I have been making SMBC for a while now using the traditional method. I have issues with it being too sweet or I don’t get sharp edges on my cakes. I am looking forward to trying this recipe.
Oyaks says
In beating the mixture, do you use the paddle or whisk attachment? Thanks
Sana says
Hi ,
Just wondering if this can be used for piping roses? Do you have a recipe with White Chocolate added? Is that more stiff?
Thanks!
Sylvia says
Would flowers made of this frosting hold up? I will be making cake with this frosting doing a 6 hr drive; how do you suggest I transport it?
Astrid van der stap says
I am so gong to try this recipe out!
I normally make the regular Swiss meringue buttercream where i add the butter to the egg white mixture, but it takes such a long time t get the egg Whites to room temp.
Can i also use this buttercream underneath fondant?
What if i use like 300 grams off egg Whites, how much corn syrup do i add?
I normally make the 1.2.2,5 mixture to make the buttercream a bit firmer:
300 egg Whites ,
600 gram Sugar ( i add 500 to make it less sweet )
750 grams of butter.
greetings Astrid from holland.
Silvia says
Thank you so much for this SMBC method. I tried beating the butter and then adding the syrup and it worked!!! yay i was so happy. Now i need to try the whole method, using the microwave for the eggs and sugar. Also next time i will add corn syrup. no more troubles, no more stress, no more failures, thanks!
E says
Realize that this is an old post but still gonna try to ask a question. Will this recipe work without the corn syrup added in? Plain egg whites and sugar? Thanks
Nivia says
Have you ever used European butter versus American butter? If so, which brand do you use/like?
Steph says
Every time I make this recipe it’s great. I then divide the mixture into cling wrapped little ‘sausages’ ready to use for piping flowers. By then it’s getting too warm to use, so I refrigerate it. When I go to pipe flowers with the refrigerated, coloured ‘ready-to-pipe’ sausages, they need to be beaten back to a smooth consistency, but it goes runny. No matter what I do it just won’t stiffen up so I can pipe with it. What am I doing wrong?
Tyler says
I have been making SMBC for years the traditional way (heat egg whites and sugar, whip, add butter). This method defied everything I knew and studied as a pastry chef. I tried it. It worked. and it is actually whiter than the traditional way…
I even used my ratios of egg white, sugar, butter.
I am curious what it the purpose of the corn syrup? to add elasticity? help create an invert sugar?
I’m glad I tried it. I was nervous and it worked!
Angela says
WOW!!!! Are you kidding me, I have to try this. I was searching for a way to stabilize IMBC for a wedding in August. I’m so grateful that you have posted this! Thank you, thank you, thank you!!!
Cata says
THANK YOU SO MUCH!
I tried your recepie today and it worked out just perfect!!
I love making easy recipes using a little chemestry and this was exactly what I was looking for.
Also, you put the ingredient in grams and the temperature in C°, OMG, you just won my heart with that
Victoria says
Hello,
Do my comment got deleted. It probably had a few words that aren’t allowed (my apologies) it was right in the middle of a curled batch of this buttercream.
I do have a few questions.
I seem to be completely dream to this recipe in a love hate battle; my first batch came out absolutely perfect. I took the syrup out of the freezer just shy of 65° and my butter was room temp (60/65° if I take a wild guess)
I did not add corn syrup to my first time and again… it whipped up like a dream come true. I was skeptical before trying the recipe but immediately fell in love (I’m serious) after making it.
Fast forward 2 weeks later, i decide to make another batch. take it out of freezer at 45° and It goes to complete crud. I leave it in the fridge, till 1am (20 min intervals for about 2 hours trying to whip every 20 min.. didn’t work) try salvaging in the next morning… still crud. I leave it on the counter and try salvaging it at room temp that night.. still crud.
Next:
I’m making my husband’s practice run bc decor, so I decide to make a double batch (freeze 1/2) and try going for the same thing I got the first time; so I take it out around 60-65° from freezer, whip about 1/2 with slightly cool but well whipped butter.. goes to crud. Whip for long time and decide to put in 2nd half…goes to bigger crud. (By crud I mean completely separates into sloshy goop) I toss it out of frustration.
Go for Second batch I froze for “later” this time I put syrup in in small batches… works for 1st small drip…then goes to crud. I tried salvaging it with a a little powdered sugar… then a lot of powdered sugar… goes to Sandy weird textured crud.
My questions that would clear up a LOT for me and I’m sure many others that say this recipe is a waste of time (fortunately, this recipe is like crack to me, was so good the first time I will continue chasing it until I get the same results)
WHAT did I do so right the first time but get so wrong the next 3 times??
And if the whole too hot or too cold trouble shooting isn’t working, how in heaven’s holy name can you stabilize this monster?
I have 2 wedding cakes this summer that want BC. I refuse to use shortening or ABC. They’re outdoor receptions and I absolutely NEED to know how to make this recipe well before then. I’m begging you! Anyone!! HELP!!
Also, if my question is a complete loss, does anyone know of a good way to stabilize SMBC or IMBC and also which one stands up to summer heat better? I’ve read differing opinions on both but would like to hear it from the horses mouth of anyone is interested in sharing their experience.
Thank you!
About troubleshooting: This recipe really REALLY needs a FAQ sheet for everyone struggling. (Especially me. I’m especially struggling.) I KNOW this recipe is awesome, i used it before and loved it. I don’t know what I’m doing wrong here though. Please help me out!
Thank you 🙂
marg says
Hello being i cannot have butter can i make it with shortening with butter flavoring. and will it hold up well under fondant and in the heat. thank you marg