How to Make Swiss Buttercream | Cake Decorating Basics with Pastry Chef Frances Coffey

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option, while margarine is more cost-effective.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is often less expensive.

Start with 8 oz of fresh egg whites or refrigerated egg whites from a carton.

Measure 16 oz of granulated sugar to mix with the egg whites.

Create a double boiler by placing a pot with water on the stove and bringing it to a simmer.

Whisk the egg whites and sugar together in the heatproof bowl over the simmering water, constantly until the sugar dissolves and the mixture reaches 162°F.

Once the mixture is steaming and at the right temperature, transfer it to a mixer to cool down, which will take about 10 to 15 minutes.

Cut unsalted butter into small pieces while waiting for the egg white mixture to cool.

Once the mixture is around 89°F, slowly add the room temperature butter pieces to the mixer while continuing to whip the mixture.

If the mixture looks curdled or broken, keep whipping until it comes together and becomes smooth and creamy.

Flavor the buttercream with vanilla extract, peppermint extract, or any other flavoring of choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens