Tuesday, August 14, 2012

Swiss Meringue Buttercream

After few experiments, i have came out with this Swiss Meringue Buttercream that can withstand in our hot and humid weather, also don't need to care much of the room temperature or need a thermometer. This recipe work for me very well, and I hope it works for you too.

The important thing that i found out is beat the buttercream till curdles, when you see the buttercream turned to curdles, then you are safe !! I like this buttercream because it is light and less sweet, and also can store in the room temperature .

Swiss Meringue Buttercream
(recipe source: recipe adapted from The Batter Baker with minor changes, method from this video, ice cubes method from Wendy, method using hand mixer and with my own experiments)

100g egg white (3 large eggs)
135g sugar
227g unsalted butter, soft but still cold, cut into small equal size of cubes

1. Remove butter from fridge and cut into small cubes, set aside. Lightly whisk egg whites in a mixing bowl, place over a pot of simmering water (double boiler).




2. Add in sugar in 3 batches, whisk sugar and egg whites till sugar is fully dissolved (rub some with your fingers, if it feels grainy, it hasn't dissolved yet), take about 2-3mins.


3. Remove from heat and whisk for about 5mins till peaks are stiff, thick and glossy (Hand mixer speed at 3).



4. At this point, the mixing bowl should be cool to the touch but still slight warm at the bottom.

5. Place the bowl of meringue on top of a large bowl with few ice cubes and water.


6. With the mixer at low, add in the butter cube one by one, ensuring that each addition is well incorporated before adding the next one.


7. Beat till mixture become curdles, stop the mixer, take a spatula, continue to fold and stir till the mixture become creamy and satiny. (Even the mixture not totally smooth also ok, because when you add coloring, you need to stir and this time it will turn smooth).



8. Add colouring if desired and mix till evenly distributed.


Honey boy said...

Great sharing, step by step pix!! thanks sooo much!

Mel said...

Thanks for sharing this Sonia! I have yet to try making Swiss Meringue Buttercream. Got to try it one day.

Sathya Sankar said...

Love swiss meringue buttercream, i use it in all of my cake orders back in the US. After moving to singapore, was wondering how it can withstand the heat here, thanks for sharing the recipe!

Appetite Treats

mui mui said...

Hi Sonia,
I have never try this meringue butter cream before.
Would like to try this. May I know is the cubed butter soften at room temperature or slightly cold inside?
Thanks for sharing..^^

Mary said...

This is a great tutorial, Sonia. I've hesitated to even try it because our weather is so ridiculously hot. Now, I want to make it tonight! Of course, a cake would require turning on the oven and I'm feeling far too lazy for that tonight. Have a blessed day!

lena said...

thanks for sharing, sonia! your pics are very helpful.

ping said...

This is so needed for our weather. Never did like the overly sweet buttercreams and worse when they're all melty. Thanks for sharing this brilliant idea!

Chic & Gorgeous Treats said...

Thanks for sharing the tip Sonia! I agree our humidity level tends to kill a lot of our frosting. I realised I have not share any basics in my blog, and you have just inspired me. The Pink Rosette Ombre cake is really beautiful. Then again, you're such an amazing baker and cook ;). xoxo, Jo

Sonia ~ Nasi Lemak Lover said...

Mui Mui, butter still slightly cold inside .

Sherreen said...


How long did you put the cake outside? I once did a birthday cake for my gal and it was tough..I had to do last min deco for her...start decorating around 11 am and ate the cake around 8 pm..had to turn on aircon cuz I was afraid of the frosting turning stale. Didn't wanna chuck it inside the fridge as I bake butter cake and din't want the cake to turn hard

Sonia ~ Nasi Lemak Lover said...

Shereen, I keep the cake outside for 2 days in room temperature, the buttercream still look good in shape and not melting. And you know the weather here is super hot and humid, i am glad that this buttercream is so stable in this kind of weather. I dont want to put the cake inside the fridge too because i dont like it to turn hard.

Sherreen said...

Huh...you mean 2 days outside with buttercream on and still ok?? Great!!!..I was worried that on the day I cut the cake I scrape the buttercream off and throw it away cuz I was afraid it'll spoil the cake

♔ j.angel ♔ said...

if i cant finish this buttercream, i have to keep it the refrigerator?

Simonne said...

I made this but my cream turn out as 'melted' or 'runny' cream. Any idea what I did wrong?
Anyway, I put it in the fridge and keep it chill until pipeable

Sonia ~ Nasi Lemak Lover said...

Simone, you have to beat egg white till stiff and cool down before adding butter.

nazia said...

Hi Sonia, may I know how much of cocoa powder do I need if I want to do chocolate buttercream ? Can I store it in the fridge if there's a balance

Sonia ~ Nasi Lemak Lover said...

Nazia, I have never try with chocolate, maybe you can start with 1tbsp cocoa powder. If you store in fridge , it will turn hard..

Colleen chan said...

Really grateful for your sharing, after I failed 2 times in a row did I find this recipe. I will try it out tomorrow. Happy baking!

Anonymous said...

Hi Sonia,

I am going to make birthday cake for my son 1stbirthday. Which frosting would you recommend? It is summer now and I would like to cream the cake 1 day in advance. Thank you very much.


Sonia ~ Nasi Lemak Lover said...

LL, go ahead to use this Swiss meringue cream, should be able to withstand in hot weather . Let me know the outcome if you havd tried out.

Anonymous said...

Hi Sonia,

Thank you for your reply. I am thinking to bake Japanese cheese cake and cream it with this as per your suggestion. Will it be ok to put cheese cake outside overnight?


tanadelyne said...

Hi Sonia,

For this meringue buttercream, do i have to use the normal sugar or i can replace with icing sugar?

May Tannoury said...

Thank u for sharing this recipe, I'm going to try it today, can we add vanilla extract to it and how much?

yong said...

Hi Sonie,

Do you know how long we can store the buttercream in the fridge?

Sonia ~ Nasi Lemak Lover said...

Yong, sorry I am not sure how long it can be store in the fridge since I use up whole recipe at a time..Maybe you try out and let me know how long it can be kept. Thanks.

Najia Hossain said...

Hey there , I am Najia here from Dhaka Bangladesh! Your blog is really really helpful thank you so much! I've been an American Buttercream lover girl always but since I've tried your Swiss meringue buttercream recipe, I'm now totally converted! It's brilliant, I everytime get amazing result and I love how SMOOTH it is compared to regular buttercream recipe. However, I have this little problem so need your help badly - everytime I make swiss meringue buttercream frosting (I follow your recipe EXACTLY), after awhile I notice water is separating from the frosting! I tried to rewhip the frosting again for HOURS but still it happens! No other problem but only with this water separating , I'm now really worried. Please help!

P.S - I live in a HOT HUMID country just alike you and I sometime add 'extra' butter than your recipe called for. Do you think that makes a problem? Please let me know! :)

Sonia ~ Nasi Lemak Lover said...

Najia Hossain, I have never encounter this problem before, sorry I could not give you the exact answer. Make sure you use a good quality and pure unsalted butter.

Dragonfly said...

Hi Sonia,

My first attempt making swiss meringue buttercream and it's a success. Thanks for sharing. But what bothers me is that does the egg white considered safe for consumption since I did not use thermometer? g

Alice said...

Hello Sonia,

May I know what's the difference taste wise between the Swiss Meringue buttercream and the Krimwell buttercream?

I'm planning to make a rainbow layer cake. Can I use the swiss meringue buttercream to frost the cake? Will it be suitable. Thanks!

Sonia ~ Nasi Lemak Lover said...

Alice,Swiss meringue buttercream tasted creamy and milky, definitely nicer than Creamwell which tasted artificial. Yes of course you can use Swiss meringue buttercream to frost the cake , and the best thing is it can withstand in this hot weather here in room temperature .

kirei said...

Hi sonia...can u replace butter with shortening? or replace half of the butter w shortening?

audrey said...


Thanks for sharing the recipe. I've tried it once and have been using it ever since. Great recipe for piping!

Shining Nails said...

Hi, Thanks for this wonderful recipe! Tried and it works so well!! However, any idea if I could still reduce the sugar?? Will it affect the result? I want to try doing a salted caramel buttercream but worry about the sugar level!! ;P

Anonymous said...

If I wan to do a strawberry buttercream how shd I do it?can I just add the puree and stir in?can I use it under fondant?

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