Swiss Meringue Buttercream

I needed a filling for some upcoming projects. I needed a filling that would be stable – out of the fridge – and tasty. Swiss Meringue seemed like it would fit the bill but I had never made it.

I have to say,  for cakes, I do prefer French Butter Cream – and it takes about the same amount of time. It will not, however; be stable outside of the fridge.

When searching my cookbooks for a good recipe I chose one out of Martha Stewart’s – Baking Handbook.

Swiss Meringue Buttercream

For this Recipe I used:


4 Large Egg Whites – Room Temperature
1 1/4 cups of Sugar
3 Sticks of Unsalted Butter – Room Temperature (see tip here)
1 Teaspoon of Vanilla Extract

Swiss Meringue Buttercream – Ingredients

From my previous experience with other butter cream recipes, I decided to whip the butter in my mixer to ensure it was light and fluffy. I placed the whipped butter in another bowl and set it aside for later.

Swiss Meringue Buttercream – Whipping the Butter

After I cleaned out the mixer bowl, I brought a pot of water to a light simmer – small bubbles. I placed my mixer bowl over the hot water and added the egg whites and sugar. Using my whisk, I continually mixed the egg whites until all of the sugar had been dissolved and the mixture measured at least 160˚ F.

Swiss Meringue Buttercream – Heating the Egg Whites & Sugar

Once the egg white mixture had reached it’s temperature and consistency on the heat, I transferred the bowl to my mixer with the whisk attachment.

Swiss Meringue Buttercream – Whipping the Heated Egg White Mixture

I beat the hot mixture until it was cooled and light and fluffy. The recipe suggest 6 minutes mine took 10 minutes.

Swiss Meringue Buttercream – Whipped & Cooled

Next I changed the mixer attachment to the flat beater. I beat in butter a couple of tablespoons at a time and beat it well after each addition.

Swiss Meringue Buttercream – Adding the Butter

I continued to beat and add butter. The process to about 10 minutes. I then added the vanilla and mixed well again. Then it was done!

Swiss Meringue Buttercream – Ready to Go
The Book

Bakers Notes:

  • ensure the butter is at room temperature
  • make sure there are no granules of sugar in the final heated egg white mixture – they will not disappear
  • should you inadvertently make a grainy butter cream, flavour it with a nut butter or a jam. The crystals will mostly dissolve
  • this recipe stores easily in the fridge (just a few days) or freezer
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