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You are here: Home / Recipes / Fondant Quantities for Different Size Cakes / Swiss Meringue Buttercream: Recipe & How-To

Swiss Meringue Buttercream: Recipe & How-To

Swiss meringue buttercream frosting recipe and quantities for different size cakes on Cake-Geek.com

What is the difference between Swiss meringue buttercream and Italian? That’s the question that perplexes newbie cake decorators the most.

In a nutshell, the difference is in the method: Swiss meringue buttercream is made by beating egg whites and sugar in a bowl over a pan of simmering water whereas Italian meringue buttercream is made by adding a hot sugar syrup to whipped egg whites.

Swiss meringue buttercream is a little easier to make than Italian but tastes not quite as light (but the difference is barely noticeable all the same.)

Makes 4 cups approx.

(See our chart here on Quantities of Frosting to Fill & Cover Different Size Cakes)

Swiss Meringue Butterceam: Recipe

  • 1 cup of sugar
  • 4 large egg whites
  • 2 1/2 sticks of unsalted butter
  • 1 tablespoon of vanilla extract

Swiss Meringue Buttercream: Method

  • Place a heat-proof bowl over a pan of simmering water and add the egg whites and sugar.
  • Whisk the egg whites until the sugar is dissolved and the mixture reads 140°F on a thermometer.
  • Transfer the mixture to your stand mixer and whisk on medium high for at least 10 minutes until stiff, glossy peaks form and the mixture is cooled.
  • Reduce the speed to medium low and add the butter one tablespoon at a time, beating well between each addition.
  • Finally, whisk in the vanilla.
  • The buttercream can be stored in a refrigerator for one week. Just bring to room temperature again before using and beat on low speed for two to three minutes to bring back the fluffiness!

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