How to make Swiss meringue buttercream
Skill level
Intermediate
Swiss meringue buttercream is used for icing cakes and cupcakes. It's stable and holds its shape very well so is perfect for American-style cupcakes decorated with a big swirl of buttercream. It isn't as sweet as traditional buttercream, so it is also good to use as a crumb coat under fondant icing.
It's a great icing for piping decorations and it can be flavoured easily.
For best results use immediately, alternatively store in an airtight container and use within 3 days. You may need to whisk the mixture for a few minutes to bring it back to a pipeable consistency.
TIPS
When adding the butter to the mixture it often looks like it has split but don't worry, just continue to whisk and the mixture will become light, white and fluffy.
