Best Swiss Buttercream Recipe

I make the best Swiss Buttercream recipe many times during the week and use it on some of my cupcake recipes.

I have made frosting out of buttercream with powdered sugar, chocolate ganache, Italian buttercream, dairy-free buttercream frosting, cream cheese frosting, etc.

Even though it takes longer, I prefer swiss buttercream. It is light and is not too sticky sweet.

I start by getting all my ingredients out first, along with a double boiler and thermometer.  You can also click here see some of my favorite easy dessert recipes

My Favorite Buttercream Recipes

Favorite Swiss Buttercream Recipe
Favorite Buttercream Recipe
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5 from 1 vote

My Favorite Buttercream Recipe

This Swiss Buttercream frosting will soon become your favorite buttercream recipe. It is light and not too sweet and pairs well with your favorite cupcakes. 
Course Dessert
Cuisine American
Keyword buttercream frosting, swiss buttercream
Cook Time 25 minutes
Total Time 25 minutes
Servings 12 servings
Calories 427kcal
Author Candi Elm

Ingredients

Instructions

  • Start with a double boiler and start with first 3 ingredients.
  • Continuously stirring until it reaches 141 degrees on the candy thermometer.
  • Carefully Pour mixer into a electric stand mixer and using a whisk, mix until medium peaks appear.
  • Once it has cooled and is a medium to stiff meringue stop the mixer.
  • Change to the paddle attachment and start mixing on low while adding the butter in small pieces.
  • Then start mixing on medium speed and add vanilla.
  • If will start to look runny and after a few minutes it will look like curdled milk and then in will start to thicken. This takes about 10 minutes in the mixer. Once its done it should hold its shape on a spoon.
  • If at any point you need to thicken it up you can always put the bowl into the refrigerator for 5 – 10 minutes. It will thicken if you keep beating.

Notes

This type of frosting works really well in pastry bags with decorator tips.

Nutrition

Calories: 427kcal | Carbohydrates: 38g | Protein: 2g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 323mg | Potassium: 41mg | Sugar: 38g | Vitamin A: 945IU | Calcium: 11mg | Iron: 1mg
Favorite Swiss Buttercream Recipe coconut cake

This is what I used for this lemon coconut cake. You could add lemon or coconut extract to the buttercream.

Here it is on some key lime cupcakes.

Favorite Buttercream Recipe
Buttercream is so versatile you can use it to decorate wedding cakes, to top off brownies, and you can even just get a spoon out of the drawer and eat it by itself. You don’t have to tell anyone. You can even flavor it with many different flavors to get the exact taste you want.

I would love to hear what your favorite frosting is. Also, join me on facebook and continue the conversation.

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