Swiss Meringue Buttercream

Swiss meringue buttercream is the cure for all of our frosting heartache. It is consistently smooth, glossy and stable to make our cakes and cupcakes shine.

When I first learned how to bake, I struggled with buttercream and cream cheese frosting (who am I kidding – I still do). I couldn’t always get the consistency I wanted – smooth and creamy so I can properly frost with it but also stiff enough so it doesn’t fall off the cake (or cupcake). Then I discovered Swiss meringue buttercream – the frosting of my dreams.

Frosting fails

I’ve had my share of frosting fails. Some batches were way too soupy. I tried to refrigerate lemon cream cheese frosting once and when I thought it hardened enough I started frosting my cupcakes; it started melting 2 minutes later. I just told our guests (good friends, fortunately) that it was called the cascading waterfall frosting style (they still ate it, bless them).

Some batches I just had to throw out – in my effort to stiffen them up, I kept adding confectioner’s sugar that in the end, they just tasted like, well, confectioner’s sugar.

Swiss meringue buttercream

I’ve heard about but mostly ignored Swiss meringue buttercream because it involved a slightly more complicated process (plus a stove, which as you know I am a little averse to). Then I saw this video by Thomas Joseph. He made it look sooo easy.

But it was this excellent, step-by-step tutorial by Sweetapolita that finally convinced me to try. And my oh my, where have you been all my life Swiss meringue buttercream?

Not difficult

While it does involve a stove, the method is easy enough that someone like me can do it (therefore, so can you!). I did invest in a candy thermometer (found a $10 one at the local Walmart…doesn’t need to be fancy) because I was dealing with eggs (if you read my post on Key Lime Pie, you’d know I have egg… issues concerns). But after the first part’s done it’s really just making meringue but with butter.

At times it will look like a complete disaster (think: curdled and looking like somebody threw up – I kid you not), don’t give up. Just keep whipping and you will end up with this wonderful buttercream – smooth, shiny and creamy, can be made ahead and frozen (handy when you have extra egg whites), and so versatile. I’ve done the traditional vanilla, lemon, cookie butter and chocolate.

I must say this though, it is a little challenging to tint. I use the gel icing colour that’s really concentrated but I’ve found that it takes a lot for Swiss meringue buttercream to darken. If you’re going for light pastel colours then it’s fine. But last Christmas I had to mix lots of browns, blues and greens to get to a vibrant Christmas green but I couldn’t for the life of me make it turn Christmas red (it turned coral instead).

Regardless, it’s my go-to frosting now. Try it! You’ll discover why lots of bakers (pros and amateurs alike) love it.

(Recipe adapted from Martha Stewart).

Happy whipping! Check out this post to see how I use Swiss meringue buttercream to frost a childhood favourite.

Did you make Swiss meringue buttercream? Tell me about it in the comments section below. I’d love to hear all about it.

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