We sat down with our wonderful NDP, Jasmine, to talk about all things buttercream—and she’s sharing her go-to recipe for flawless Swiss Meringue Buttercream (SMBC), along with her top tips for nailing it every single time. This is the buttercream recipe you’ll want to save and reuse every time.

Why Swiss Meringue?

There are several types of buttercream out there, but Jasmine’s favourite is Swiss Meringue Buttercream. Why? It’s beautifully light, not overly sweet, and incredibly stable - ideal for both layering and decorating cakes.

Swiss Meringue Buttercream comes together in two main stages:

1. Making the meringue
2. Emulsifying it into buttercream

Method

1. Prepare your water bath: Bring a small pan of water to a simmer. The water level should sit below the bottom of your mixing bowl when placed on top (you’re creating a double boiler).

2. Create the meringue base: Add the egg whites and sugar to your heatproof bowl. Place it over the simmering water and gently whisk the mixture continuously - don’t whip, just keep it moving so it heats evenly without scrambling.

3. Heat to 68°C (154°F): Use a thermometer to track the temperature. Once the mixture reaches 68°C, it’s ready. Be careful lifting the bowl - steam burns! Use a towel to protect your hands.

4. Whip the meringue: Transfer the heated egg mixture to your stand mixer. Whip on high speed until it becomes thick, glossy, and the bowl is no longer warm to the touch (but not cold).

5. Add the butter: While the meringue is whipping, bring your butter to room temperature. If it's too cold, give it a few 5-second microwave bursts. Slowly add the butter to the meringue one cube at a time, allowing it to fully incorporate until smooth and silky.

When Things Don't Go To Plan

Meringue not whipping up?

There’s likely fat contamination - from greasy bowls or stray egg yolk. Start fresh with spotless utensils and carefully separated egg whites.

Butter not blending in?

Your butter may be too cold or your meringue might still be too cool. Try removing a third of the mixture, gently melting it, then adding it back in to help emulsify.

 Mixture looks like soup or curdled? 

This is usually a temperature issue: the butter or meringue was too warm, causing the mix to split. Pop the whole bowl in the fridge for 10–15 minutes, then re-whip. It usually comes back together. If not, don’t panic - try again. We've all been there.

Don’t give up! Swiss Meringue Buttercream is a bit of a diva, but once you master it, there’s no turning back. Be patient, follow Jasmine’s tips, and you’ll be rewarded with a dreamy, smooth, bakery-worthy buttercream every time.