Swiss Buttercream Recipe - Free Download
This is the buttercream at the heart of every cake I make—silky smooth, beautifully stable, and just the right amount of sweetness. Swiss Meringue Buttercream (SMBC) is a non-crusting buttercream with a luxurious texture that’s perfect for filling, frosting, and decorating. It takes on flavors effortlessly, making it incredibly versatile for any cake style or occasion.
Named after the method used to create it, Swiss Meringue Buttercream starts with egg whites and granulated sugar gently heated over a double boiler, then whipped into a glossy meringue before butter is added to create its signature smoothness. Don’t let the process intimidate you! This recipe breaks it down step-by-step to ensure success, even if you’re making it for the first time. Once you try it, you may never go back to another buttercream.
This recipe makes enough to fill and ice one 8” 3-layer cake.
This is a PDF download recipe with detailed instructions on how to make my Swiss meringue buttercream.
As always, please get in touch with any questions you may have during your baking of any of Olivia Rose’s recipes!
This is the buttercream at the heart of every cake I make—silky smooth, beautifully stable, and just the right amount of sweetness. Swiss Meringue Buttercream (SMBC) is a non-crusting buttercream with a luxurious texture that’s perfect for filling, frosting, and decorating. It takes on flavors effortlessly, making it incredibly versatile for any cake style or occasion.
Named after the method used to create it, Swiss Meringue Buttercream starts with egg whites and granulated sugar gently heated over a double boiler, then whipped into a glossy meringue before butter is added to create its signature smoothness. Don’t let the process intimidate you! This recipe breaks it down step-by-step to ensure success, even if you’re making it for the first time. Once you try it, you may never go back to another buttercream.
This recipe makes enough to fill and ice one 8” 3-layer cake.
This is a PDF download recipe with detailed instructions on how to make my Swiss meringue buttercream.
As always, please get in touch with any questions you may have during your baking of any of Olivia Rose’s recipes!
This is the buttercream at the heart of every cake I make—silky smooth, beautifully stable, and just the right amount of sweetness. Swiss Meringue Buttercream (SMBC) is a non-crusting buttercream with a luxurious texture that’s perfect for filling, frosting, and decorating. It takes on flavors effortlessly, making it incredibly versatile for any cake style or occasion.
Named after the method used to create it, Swiss Meringue Buttercream starts with egg whites and granulated sugar gently heated over a double boiler, then whipped into a glossy meringue before butter is added to create its signature smoothness. Don’t let the process intimidate you! This recipe breaks it down step-by-step to ensure success, even if you’re making it for the first time. Once you try it, you may never go back to another buttercream.
This recipe makes enough to fill and ice one 8” 3-layer cake.
This is a PDF download recipe with detailed instructions on how to make my Swiss meringue buttercream.
As always, please get in touch with any questions you may have during your baking of any of Olivia Rose’s recipes!
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Recipe Notes
This recipe is written in weights, not cups. It is the most accurate way to measure when baking and I highly recommend investing in a small kitchen scale if you do not have one.
All ingredients used can be found at the general grocery store.
Equipment Required
Hand mixer or stand mixer (recommended)
Large bowl
Measuring spoons
Spatula
Whisk
Kitchen scale
Large sauce pan
Stove