Swiss Meringue Buttercream: The Frosting Every Baker Should Know

You know that thick, ultra-sweet frosting from the grocery store? The kind that leaves your teeth tingling and your water bottle working overtime? Yeah. We’re breaking up with that today. Because once you taste Swiss Meringue Buttercream (SMBC), there’s no going back. It’s silky, luxurious, and perfectly balanced. And it's the buttercream I use on every single custom cake.

This blog post is for the curious, the flavor-obsessed, and anyone who’s ever said, “I don’t like frosting.” (Spoiler alert: You just haven’t had this one.)

“Placing the final touch on a table full of love. Because cake should taste as special as it looks.”

What Is Swiss Meringue Buttercream?

Swiss Meringue Buttercream is made by gently heating egg whites and sugar together over a double boiler until the sugar dissolves, then whipping it into a fluffy meringue before adding butter and whipping it all into silky submission. It’s soft. It’s dreamy. It’s the Audrey Hepburn of frostings.

But here’s the twist: I use a simplified, more stable version that skips the fussy stovetop step altogether.

My recipe uses meringue powder, which means you get all the elegance and silky texture of traditional SMBC—without the stress. It’s easier to make, incredibly consistent, and still gives that luxurious melt-in-your-mouth finish. Perfect for beginners and buttercream skeptics alike.

Unlike American buttercream (just butter + powdered sugar), SMBC is:

Far less sweet

Incredibly smooth in texture

Stable in warmer temps (hello, outdoor events!)

Perfect for intricate designs and piping

If American buttercream is a loud pop song, Swiss Meringue is a string quartet in a candlelit room.

“Because the best kind of frosting is the one that brings everyone to the table.”

Why I Use It on All My Cakes

Every detail of my cakes is intentional—and that includes what goes under the florals, the gold leaf, or the delicate lace piping.

Swiss Meringue Buttercream pairs beautifully with the flavors I offer. Whether it’s a rich vanilla bean sponge, a Raspberry Lemonade, or a Coffee Lovers cake, SMBC complements the cake rather than overpowering it. It allows the entire bite to shine.

Plus, it chills and sets like a dream, which means I can achieve those smooth, sharp edges you love in my photos.

But Isn’t It Harder to Make?

It has more steps than American buttercream, sure. But don’t let that scare you off. My version, made with meringue powder, removes the trickiest part and makes the process more approachable without compromising on quality.

And here’s the tradeoff: in return for a little more effort, you get a buttercream that holds up better outside the fridge, tastes dramatically more refined, and gives a texture so smooth it practically becomes part of the cake itself.

It’s a labor of love—but one that pays off in every bite.

Client Reactions That Say It All

I can’t count how many times I’ve heard: “I usually scrape the frosting off… but THIS?”

Or: “My husband literally licked his plate.”

Or my personal favorite: “This is what buttercream is supposed to taste like.”

There’s something magical about watching people change their minds mid-bite.

“The verdict? Plates cleared. Frosting adored. Memories made.”

Want to Taste It for Yourself?

If you’re planning a celebration and want something that tastes as special as the moment you’re honoring, I’d love to create something unforgettable for you.

You can also try making it yourself—I sell my Swiss Meringue Buttercream recipe [here]

But fair warning: once you taste this stuff, you’ll never go back to the store-bought tub.

Because cake should feel like a memory in the making.

And the frosting? It should be worthy of the moment.