LEXINGTON BAKES

Organic Swiss Meringue Frosting

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everything you need to know about

Swiss Meringue Frosting

What is Swiss Meringue Frosting?

Swiss meringue frosting, often referred to as Swiss meringue buttercream (SMBC) when butter is added, is a silky, stable frosting made by heating egg whites and sugar over a water bath before whipping them into a glossy meringue. It’s prized for its smooth texture, moderate sweetness, and ability to hold its shape, making it ideal for decorating cakes and cupcakes.

Key Characteristics of Swiss Meringue Frosting

Texture: Smooth, creamy, and fluffy, without being overly sweet.
Stability: Holds up well for piping and decorating.
Flavor: Light and buttery, often enhanced with vanilla or other extracts.

Common Uses for Swiss Meringue Frosting

Cake Frosting:

Ideal for layered cakes, as it spreads smoothly and evenly.
Perfect for crumb-coating due to its silky texture.

Piping:

Holds intricate designs for flowers, rosettes, or borders.
Great for cupcakes or cookie decorations.

Flavor Adaptations:

Easily flavored with melted chocolate, fruit purees, coffee, or spices.

Pastries:

Works well as a filling or topping for tarts and eclairs.

Swiss Meringue vs. Other Meringues

Compared to American Buttercream: Swiss meringue is less sweet and smoother in texture.

Compared to Italian Meringue: Slightly easier to make, though Italian meringue is more stable.

Compared to French Meringue: Cooked, making it safer to eat and more stable.

How to make the best

Swiss Meringue Frosting

As with our packaged desserts, we list specific ingredient brands for all our recipes. We believe the best ingredients are real, organic, and fairly sourced with kindness and respect for people and planet.

We know just how hard it can be to access organic & fair trade ingredients—it's why we started our brand to conveniently bring the best ingredients together for you in our extraordinary treats.

So please feel free to swap our recommended ingredient brands for those you have available to you.

*FT = Fair Trade

Ingredients

226g (1c)

Instructions

Prep: Bring butter to room temperature. Let it sit on the counter for 30-60 mins (soft to the touch, about 65-70°F)

Step 1: Add butter to mixing bowl of stand mixer.

Tips for Perfecting Swiss Meringue Frosting

Ensure Clean Utensils: Grease or yolk contamination can prevent the egg whites from whipping properly.
Cool the Meringue Fully: Before adding butter (for buttercream), ensure the meringue is cool to avoid melting the butter.
Fixing Curdling: If the mixture looks curdled when making buttercream, keep beating—it will come together.
Room-Temperature Butter: For buttercream, use butter that’s soft but not melted for the best texture.