Learning how to make Swiss meringue buttercream will change your life. Are you looking for a beautiful cake icing that isn’t cloy like American buttercream? And isn’t as bland, chemical laden and oily as the whipped icings made by store bakeries? This may very well be your next best friend.

It’s a light, melt in your mouth texture that isn’t very sweet. Better: There is zero gritty feeling to this as the sugar is dissolved over a gentle heat. This is the perfect buttercream to compliment a cake, not overpower it. Take care when adding flavoring as the lower sugar content doesn’t overpower extracts like other icings tend to do.

Swiss buttercream is much like Italian and French buttercream. However, unlike Swiss, the others made by streaming hot syrup into eggs as you are whipping them.

While this is considered the standard, I currently avoid making these two buttercreams for two reasons. First, I have a frozen shoulder which inhibits my movements and makes pouring hot liquid into a mixing bowl of eggs quite a bit dangerous.

Second, the streaming hot 244F (118C) sugar into the eggs does not raise the temperature to 160F (71C.) Additionally, if any bacteria is present in the egg, this will not make the eggs safe and can actually cause the mixture to spoil much faster. Not good for those of us with a weak immune system. Some sites suggest 144F – 149F (63C – 65C) is sufficient when heating egg whites for meringues. Ultimately, you have to be the judge of which method you are most comfortable with using.

Swiss Meringue Buttercream

A rich and smooth buttercream that focus on flavor as opposed to the overly sweetness of the traditional American version.

Print Recipe

Prep Time30 minutes minutes

Cook Time15 minutes minutes

Total Time45 minutes minutes

Servings12

Calories 211.2

Ingredients

• 1 cup (226g) softened butter
• ½ cup (120g) sugar
• 2 large (60g) egg whites
• 1 tsp (5mL) vanilla extract
• ½ tsp (2g) salt

Instructions

• In a sauce pan, bring water to a low simmer. In a heat proof bowl, add the egg whites, salt and sugar and place bowl on top of pan. Heat the mixture, constantly stirring until mixture gets up to 160F (71C.)
• Remove from heat and with an electric mixer, beat until the egg whites turn glossy and the temperature of the Swiss meringue is no longer warm to the touch.
• Start adding butter, 1 tablespoon at a time. If mix becomes soupy, do not add more butter. Allow mixture to cool a little longer. Once all the butter is added, add vanilla and mix until just combined.

Notes

Egg whites should be brought up to at least 144 – 149F (63 – 65C) according to the egg safety center.  By going up to 160F (71C) you are taking even a less risk but the eggs can cook easily if you don’t consistently stir them at the end.

The frosting must be stored in a refrigerator and not left at room temperature longer than 2 hours.  Any leftovers left at room temperature longer than two hours must be discarded.  Remove from fridge 20-30 minutes before serving for best texture.

Nutrition Facts

Swiss Meringue Buttercream

Amount per Serving

Calories

211.2

% Daily Value*

Fat

 

14.7

g

23

%

Saturated Fat

 

9.3

g

58

%

Sodium

 

96.9

mg

4

%

Carbohydrates

 

20

g

7

%

Protein

 

0.6

g

1

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.