How To Make Swiss Buttercream

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and provides a different flavor.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar adds a richer flavor.

Start by warming egg whites and superfine caster sugar over a double boiler until the mixture reaches 120°F, stirring to help the sugar dissolve.

Once at temperature, transfer the mixture to a mixer and whip until stiff peaks form and the bowl is cool, about 10 minutes.

Gradually add room temperature unsalted butter to the meringue, mixing on low speed until fully incorporated, being careful not to add the butter too quickly.

If the buttercream appears broken after adding butter, continue whipping until it comes together smoothly.

Add clear vanilla extract and mix until evenly combined, adjusting flavor as desired.

Check the consistency; it should be light and creamy, and lighter in color when fully whipped.

Store any leftover buttercream in the refrigerator or freezer, and re-whip before use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens