Swiss buttercream is my go to. It’s silky smooth, not-too-sweet and frosts like a dream. The light and airy buttercream holds its shape well and is a beautiful base for endless flavors. It’s my favorite frosting for swoopy swirls of buttercream but also the perfect choice for piping or naked cakes.
Notes:
This is my go to base recipe. Depending on the flavors I will adjust the proportions. Cutting down the sugar to 250-280g if my add-in is sweet, like pistachio paste or nutella.
Since there are only a handful of ingredients in swiss buttercream make sure to use a high quality butter and vanilla.
Swiss buttercream can made ahead and refrigerated for up to two weeks or frozen for three months. The butter will solidify so the frosting must be brought back to room temperature and re-whipped before using.
Swiss Buttercream
Ingredients
5 large egg whites, at room temperature
1.5 cups (300 grams) sugar
2 cups (454 grams) unsalted butter, cut into tablespoons, at room temperature
1 tsp vanilla extract
pinch of salt
Flavors:
Vanilla Bean: seeds of a vanilla bean + 1 tsp extract
Matcha: 2 tbsp matcha, sifted
Chocolate: 4-6 oz, melted and cooled chocolate (dark, white, caramelized)
Pistachio- 1/2 cup pistachio cream
Olive Oil- 3-4 tbsp olive oil
Lemon: 2 tbsp fresh lemon juice
Instructions
- Put the egg whites and sugar into the bowl of a stand mixer. Set it over a saucepan filled with simmering water (do not let the bowl touch the water). Heat, whisking constantly until the sugar is dissolved and the egg whites are hot to the touch,160F. Immediately remove then set the bowl onto a stand mixer fitted with the whisk attachment. Whisk on high speed until thick and glossy, 5 to 7 minutes.
- Switch to the paddle attachment. Slowly add the butter a tablespoon at a time, continue beating until smooth and silky, about 10-12 minutes. During the last minute add your vanilla, salt and flavorings of choice and mix to combine.
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