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Home » Recipes » Sweet Recipes » Icing/Frosting » Swiss Meringue Buttercream

Swiss Meringue Buttercream

Published December 3, 2010 | Updated Jan 12, 2021 by Hani 6 Comments

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If you haven’t tried silky smooth Swiss Meringue Buttercream. It’s time to change that.

JUMP TO RECIPE

Just like the name suggests Swiss Meringue Buttercream is a meringue based buttercream.

Egg whites are stirred with sugar and heated to a safe temperature over a pot of simmering water. Then hot mixture is whipped into a soft meringue. Room temperature unsalted butter is beaten into a soft meringue, producing a luscious Swiss Meringue Buttercream.

swiss meringue buttercream in a bowl

SWISS MERINGUE BUTTERCREAM RECIPE

Swiss Meringue Buttercream is so silky and delicious. Once your try it there is no looking back.  If you haven’t tried this buttercream be ready for super silky melt in your mouth texture. It’s also a joy to work with. It pipes beautifully on cakes and cupcakes.

Just like egg whites, butter plays an important part in making of this meringue based buttercream.

Make sure to use a room temperature butter.

HOW CAN YOU TELL IF BUTTER IS AT ROOM TEMPERATURE?

When butter is at room temperature it should bend easily but it shouldn’t be so soft that your fingers sink into it.

stick of butter at room temperature

Cut up butter into smaller chunks. And beat them into the meringue gradually, not all at once.

cut up butter in a bowl

Swiss Meringue Buttercream is super versatile. Regardless of the final flavor you are looking for always start with little bit of vanilla extract. I consider it a mother of sweet flavors.  It’s really easy to make Chocolate, Coffee, Maple, Caramel and even Strawberry Swiss Buttercream.

HOW TO FLAVOR BUTTERCREAM?

Use extracts, fruit purees, melted chocolate.

Flavorings for icing

Buttercream can be flavored with number of different extracts and baking emulsions. However, I suggest that you start with the basic Vanilla Extract and then add other flavors as desired.

If you’d like to make chocolate, strawberry or coffee flavored buttercream, be sure to check the notes in the recipe below.

CAN I COLOR BUTTERCREAM?

Yes, indeed you can. I discuss this subject in depth in my How To Color Swiss Buttercream post.

BUTTERCREAM USES

  • It pipes beautifully onto cakes.
  • Makes for a delicious cake filling.
  • It’s great for frosting the outside of the cakes.
  • And I love using it to make pretty piped flowers.
cakes decorated with swiss buttercream
Print
Swiss Meringue Buttercream
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Makes delicious silky smooth buttercream, suitable as a cake filling, frosting and piped flowers.

Course: Dessert
Cuisine: American
Keyword: buttercream, swiss buttercream
Servings: 4 cups
Hanielas.com: Hani
Ingredients
  • 4 sticks unsalted butter at room temperature 1 stick of butter is 113grams
  • 4 egg whites 1egg white is approximately 30 grams
  • 1 cup granulated sugar
  • pinch of salt
  • 1 tbsp Vanilla extract
  • Candy Thermometer
Instructions
  1. Place egg whites(4egg whites/120grams) and the sugar (1cup granulated sugar) and a pinch of salt into a clean bowl of your mixer. Place the bowl over a pot of simmering water, whisking gently constantly.

    Heat will gradually dissolve all of the sugar. To check if all of the sugar is dissolved rub the mixture between your fingers. It no more graininess is present sugar is dissolved.

    Mixture will take on a soapy appearance. Goal is to dissolve the sugar and bring the egg whites to a safe temperature for use.

    Attach a candy thermometer and stir with a whisk the egg whites until the thermometer reads 160-170F.

    I like to continue stirring for 2-3 more minutes after it reaches 170F.

  2. Remove the bowl from the pot.
  3. Place the bowl on a stand mixer and beat it on high until stiff and shiny peaks are formed and sides of the bowl are lukewarm to the touch.
  4. Gradually add room temperature butter, beating well after each addition.
  5. Don’t worry if the mixture curdles a little, turn the mixer on medium high and beat until you have a silky buttercream .
  6. Add  Vanilla Extract (1 tbsp) and beat the buttercream  for a few more minutes, until well combined.

  7. This buttercream can be stored at room temperature for up to a day.

    refrigerated for a week, or frozen for up to 3 months. Bring it to room temperature and re-whip it prior using.

Recipe Notes

Tips

Storage

  • This buttercream can be stored at room temperature for up to a day.
  • Refrigerate for a week.
  • Freeze for up to 3 months.
  • If frozen or refrigerated bring it to room temperature and re-whip it prior using.

Can I use this Buttercream in the Summer?

If using in the heat of the summer, you can substitute 1 stick of butter for shortening that can hold up to better in hotter temperatures. I personally try to avoid using traditional shortening. You can try using other better for your shortenings that are available. In the hot months I also like to add about 2tbl meringue powder per batch, once the buttercream is all whipped and made, ready to go I mix in meringue powder to stabilize it little more.


Remember butter starts to melt at  82.4F -96.8F (26-36C), so if you are planning to make this buttercream in the heat of the Summer, consider  cake, or cupcake display inside, in the air conditioned area.


Swiss Buttercream Flavors

  • Chocolate Swiss Buttercream : add 1/2 cup melted and cooled chocolate mixed with 1/2 cup dark cocoa powder.
  • Caramel Swiss Buttercream : add 1/2 cup to 1 cup thick caramel sauce.
  • Coffee Swiss Buttercream : dissolve 2tbl espresso powder in 2tbl warm water. Let cool and beat into the buttercream.
  • Strawberry Swiss Buttercream : beat in 1/2 cup to 1 cup strawberry puree.
  • Rainbow Scratch Art Flower Cake
  • Pumpkin Wreath Cake
  • Mason Jar Cake
  • Willy Wonka Giant Cupcake Cake
  • Monarch Butterfly

TO MAKE SWISS BUTTERCREAM YOU NEED

This post contains amazon affiliate links that earn me a small commission, at no cost to you. I only recommend products that I use and love. Learn more about my affiliate policy here.

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Filed Under: Cupcakes/Muffins, Haniela's, Icing/Frosting, Recipes, Sweet Recipes Tagged With: recipes

HI, NICE TO MEET YOU!

I'm Hani. Here you'll find variety of delicious recipes, step by step cookie and cake decorating tutorials. Read More…

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Comments

  1. Unknown says

    April 25, 2018 at 1:57 pm

    When do we put the meringue powder? Is it after whipping the syrup to stiff peaks or before whipping the syrup?

    Reply
  2. Momeve says

    December 27, 2017 at 3:22 pm

    What is the substitute for meringue powder thanks

    Reply
  3. Yohenn says

    November 18, 2016 at 3:45 pm

    Can butter be substituted with high ratio shortening?

    Reply
  4. Unknown says

    December 27, 2015 at 3:28 pm

    Haniela, you make cookie decorating look so easy. I've tried and not so much luck but I'll keep trying. I really enjoy your YouTube videos and your webpage. Merry Christmas to you and a very happy New Year to you and yours!

    Reply
  5. Cake Fixation says

    December 3, 2010 at 4:54 pm

    Thanks for sharing your recipe Haniela!! It sounds delicious!

    Reply
  6. GarEli says

    December 3, 2010 at 3:37 pm

    Hola!!
    Es fantastico tu Blog…… tienes cosas muy hermosas!
    Te sigo.
    Besos
    Gareli
    Mexico

    Reply

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