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Buttercream (Swiss Meringue Buttercream)

swiss-buttercreamSwiss meringue buttercream, also known as Swiss buttercream, gets its name because it starts out with the process of making Swiss meringue. This buttercream is used most commonly in professional pastry kitchens because of its silky texture and it is relatively simple to make. For Swiss buttercream, sugar and egg whites are heated together over a double boiler. This process melts the sugar which is what creates such a smooth texture in contrast to American buttercream. Swiss meringue buttercream is less sweet than American buttercream due to a lower ratio of sugar in the recipe. This style of buttercream does remain soft when exposed to air because of the cooked sugar. Swiss buttercream is fairly stable and works well for creating smooth finishes on cakes or for when fondant will be added to a cake. Because of its very pale white colour, Swiss meringue buttercream also works well for adding colour.

¾ cup (6 oz) egg whites, from about 5 large eggs (177 mL)
2 cups (14 oz) granulated sugar (392 g)
large pinch kosher salt
4 sticks (1 lb) unsalted butter, room temperature (448 g)
extracts and flavourings, as desired

Place the egg whites and sugar in the bowl of a stand mixer. Set the bowl over a pot of water over low heat. Whisk the whites and sugar over the hot water bath until a candy thermometer reads 160°F (71°C).

Move the bowl to the stand mixer and whip with the whisk attachment until stiff peaks form and the meringue cools to room temperature.

Beat in the salt. With the mixer running on medium speed, add the butter 1 Tbsp. at a time until it is all incorporated.

Beat in any desired flavourings.

Store unused buttercream in the refrigerator in an airtight container. To use, bring back to room temperature and re-whip it for a few minutes.

Makes enough buttercream to generously frost 24 cupcakes, or a 2 layer 9” round cake.

Flavour Options:

  • Vanilla Swiss Meringue Buttercream: Add in 2 tsp. pure vanilla extract.
  • Chocolate Swiss Meringue Buttercream: Melt 4 oz of bittersweet chocolate and allow to cool slightly. Fold it into the prepared buttercream.
  • "Wedding Cake" Swiss Meringue Buttercream: Add 1 tsp. pure vanilla extract and ½ tsp. pure almond extract.
  • Lemon Curd Swiss Meringue Buttercream: Fold in 1 cup of lemon curd to the prepared buttercream.
  • Strawberry, Raspberry, or Blackberry Swiss Meringue Buttercream: Fold in 1 cup of seedless preserves.