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Swiss Meringue Buttercream

Not your average buttercream frosting – this Swiss Meringue Buttercream Frosting can be a bit difficult, but it’s worth it in the end!Make this beautiful Swiss Meringue Buttercream for your next birthday cake celebration.

Swiss Meringue Buttercream Frosting

I wanted to try a new frosting. One that I had heard was challenging and delicious. I’ve seen many bloggers make Swiss Meringue so I figured I’d give it a try.

I tried twice and almost cried!

This frosting was finicky.

I used a recipe from “The Joy of Cooking” and it took me nearly an hour! Seriously! After 45 minutes I just couldn’t walk away from it to go pick up my daughter from school. I had to get through this frosting. I thought I had, so I put it into the fridge as I ran out the door. When I got back home I let it sit out for an hour and then went to re-beat it… and it totally separated… 🙁  The egg whites turned to liquid and I had a gross butter lump that would not smooth out. I was so bummed.

I was also out 4 egg whites and 3 sticks of butter. All of it went down the drain.

Strawberry Swiss Meringue Buttercream Recipe. Perfect for a Birthday cake.

Swiss Meringue Buttercream
Recipe Type: Frosting
Author: Karyn Granrud
Prep time:
Cook time:
Total time:
Don’t give up on Swiss Meringue Buttercream. Once you get it, it’s a beautiful frosting.
Ingredients
  • 4 egg whites
  • 3/4 cup sugar
  • 2 tablespoons water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon strawberry extract
  • 3 sticks butter
  • pink food gel
Instructions
  1. Combine egg, sugar, water and cream of tartar into your mixing bowl (from your stand up mixer). Place the mixing bowl into a wide saucepan of simmering water. The water should come up as high as the ingredients inside the bowl. Attach a candy thermometer to the mixing bowl and beat with a hand held beater until the mixture reaches 160 deg F. Remove the mixing bowl from the water and add in the extract and return the mixing bowl to the stand up mixer.
  2. Whip with the whisk attachment until the meringue is no longer hot and the mixing bowl is at room temperature.
  3. Change out the whisk for the paddle attachment and slowly add in one tablespoon of butter at a time. The meringue will deflate and hopefully the butter will cream.
  4. If the frosting turns into a curdled mess, melt a cup of the “frosting” in the microwave and then beat back in. Add in one drop of food coloring if desired until color is achieved. Remember that the colors darken over time.
  5. The frosting should be smooth and fluffy.
Notes
Recipe adapted from [url href=”http://amzn.to/1KQ5Skz” target=”_blank”]The Joy of Cooking[/url] and [url href=”http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/” rel=”nofollow” target=”_blank”]Sweetapolita[/url]

So I then googled it to search for some help from some blog friends and I came across this post from Sweetapolita. So I remade my Swiss Meringue Buttercream and watched my frosting turn into a curdled mess! I was beyond bummed – I was devastated. I was out of butter and had 8 egg yolks in the freezer.  But, she said to just keep beating and beating and I did! For like 20 minutes and it still didn’t turn into frosting.

So I searched some more and found Cath’s Cookery Creations.  So I followed her advice to melt some of it and beat in the melted goo. And you know what?? It totally worked!

Happy! Happy! Joy! Joy!

Strawberry Swiss Meringue Buttercream Recipe. Perfect for a Birthday cake.

I don’t want to scare you off from making Swiss Meringue Buttercream, just read up on a few sites and search around if you think you’re at a complete loss. I most likely could have saved my first batch if searched online sooner rather than just throwing it all away.

Strawberry Swiss Meringue Buttercream Recipe. Perfect for a Birthday cake.

This recipe is part two in the three part series including Strawberry Curd and a Strawberry Birthday Cake.

Homemade Strawberry Curd, Strawberry Swiss Meringue Buttercream and a Six Layer Strawberry Birthday Cake!

Get a bunch of strawberries and make some homemade strawberry cud. It's sweet and so yummy on cakes and cupcakes.
Strawberry Curd
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Make a wish and blow out the candles! This beautiful Strawberry Birthday Cake is perfect for you next party.
Strawberry Birthday Cake
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Hala

Friday 14th of October 2016

Hello. Does the stick of butter weigh 113grs? Because we only have 100grs/ stick. Thanks

Karyn Granrud

Sunday 16th of October 2016

A stick of butter is 1/2 Cup. When I did a google search, it shows that a US cup of better is 113 grams.

Spiced Rum Swiss Meringue Buttercream Frosting

Friday 12th of December 2014

[…] made other buttercreams, here and here. They are all different. It’s amazing all the different ways to mix eggs and sugar. Adding […]

Jenni Ray

Monday 29th of September 2014

What is a stick? Can you convert this to some other measurement?

Karyn Granrud

Monday 29th of September 2014

So sorry Jennni. 1/2 cup of butter or 1/4 pound. Hope that helps.

Raspberry and Lemon Cake

Saturday 24th of May 2014

[…] buttercream is similar to the Swiss Meringue Buttercream that I made for my birthday cake, however, this frosting used whole eggs and not just the egg […]

Cath @ Cath's Cookery Creations!

Friday 8th of November 2013

I am glad you found my tip useful Karyn. Certainly has saved me some grief since I discovered it myself. Love your blog!

Karyn Granrud

Friday 8th of November 2013

Oh yes!! I found your post to be very helpful! It saved the day! Thanks so much :)