Swiss Meringue Buttercream - Recipe for Cakes

Swiss meringue buttercream is a dense, glossy, highly structured cream made from egg whites, sugar, and butter. The whites are warmed with sugar over a water bath, whipped, and then softened butter is added in gradually. Perfect for crumb-coating a cake and for buttercream flowers - I recommend it, enjoy!

Swiss Meringue Buttercream

Dense, glossy Swiss meringue buttercream - for crumb-coating cakes and buttercream flowers.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 1 batch of cream

Course: Creams and frostings

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 230-250 g 82.5% butter soft, room temperature
• 3 egg whites
• 100 g sugar

Method

 

1. Take the butter out ahead of time and cut it into cubes so it softens. Set a bowl of hot but not boiling water on the stove, and place a bowl with the egg whites and sugar on top. Stir constantly until the sugar fully dissolves - there should be no grains left.
   
2. Remove the bowl from the water bath, pour the whites into a dry, clean, grease-free mixing bowl, and beat with a mixer until the volume roughly triples and the mixture cools completely.
   
3. Continuing to beat, add the soft butter gradually, a tablespoon at a time. The cream will be runny at first but will become dense toward the end.
   
4. Beat the cream to the desired consistency, flavor and tint it if you like, and use as needed.
   

Tips

• Take the butter out ahead of time and cut it into cubes - it needs to be soft, at room temperature.
• The mixing bowl must be dry, clean, and grease-free.
• Don't worry if the cream looks runny at first - toward the end of whipping it thickens right before your eyes.
• The cream can be flavored and tinted - it works beautifully for buttercream flower decorations.