Luxurious Swiss Meringue Buttercream Recipe

This buttercream is a delightful treat—super smooth, with a mousse-like texture and not as sweet as American buttercream. It pipes beautifully, giving your cakes the ultimate definition. When warmed up, it becomes even softer than American buttercream, making it much easier to pipe into your Frost Form.

Ingredients:

• Butter:

  • Can be salted or unsalted. Ensure it's real block butter.

• Eggs:

  • Use fresh, large, free-range organic eggs for the best results.

• Granulated Sugar

• Vanilla:

  • Add flavoring to taste. Adding vanilla is super important to help balance the flavour of the butter. You can also use any other of your favourite flavourings. 

Frost Form Swiss Meringue Buttercream Recipe Chart: 

 - Sizing Guide: This recipe is enough to fill a Frost Form with a cake inside up to a 7” high cake. If you want a different height, then divide the ingredients by 7 and multiply by the height you want. For example, if your cake is 5” high you would divide the ingredients by 7 and multiply by 5.

- Measuremnts: We do not recommend using cups, milliliters, or any other volumetric measurements for our recipes, as they may not provide accurate results. Instead, all our recipes are listed in grams. To achieve the best baking accuracy, we strongly advise investing in a kitchen scale.

Method:

1. Combine and Heat:

   • Mix egg whites and sugar in a heatproof bowl. Place it in a saucepan with an inch of water on medium/high heat. Whisk until the sugar dissolves. Check by rubbing the mixture between your fingers.

2. Cool Down:

   • Once dissolved, let the mixture cool to room temperature, then refrigerate to cool completely.

3. Whisk:

   • Transfer the mixture to a stand mixer and whisk until it doubles in size and a meringue forms.

4. Add Butter:

   • Gradually add softened butter and continue to mix until combined. It may curdle initially but will come together—this is normal.

5. Color and Flavor:

   • Use gel paste or water-activated powder-based colorings. Avoid oil-based colors as they can affect the setting. Add flavor to taste.

6. Final Touches:

   • For piping or filling cake layers, warm the buttercream using a microwave or double boiler until it reaches a loose custard consistency. Fill a large (18”-20”) piping bag and pipe into your Frost Form with little to no pressure. If it’s hard to pipe, it’s not soft enough.

Setting Time:

• Chill for at least 3 hours in the fridge, or overnight for best results.
• Alternatively, set in the freezer for 45 minutes to 1 hour.

Storage:

• Store in the fridge for up to a week or freeze for 1-2 months.
• To reuse, bring to room temperature and warm in the microwave on the low/defrost setting in 10-second bursts until it comes together.

Sizing Guide:

• This recipe makes enough to fill a Frost Form with a cake up to 7" high.
• For different heights, divide the ingredients by 7 and multiply by the desired height.

Troubleshooting:

• Curdling: If your mix curdles, heat it up gently. Pop it into the microwave in 5-10 second bursts, stirring in between.
• Soupy Mix: If the mix is soupy, cool it down. Place it in the fridge for 15 minutes, then remix. If it remains soupy, cool longer. To cool quickly, add an ice cube to the mix and remove it once it starts to come together.