Some of my sugar free Swiss meringue buttercream atop a Chocolate Cuffin. Traditionally, Swiss meringue buttercream is made by gently heating the egg white and sugar in a double boiler. However, my recipe (which is based off a recipe I’ve been using for a long time) does not cook the egg whites first.
Swiss meringue buttercream is less sweet and is made primarily of granulated sugar and egg whites (which we will use to make our meringue), and butter. Unlike American buttercream, Swiss doesn’t crust or harden and (as you’ve seen above) the technique for making Swiss Meringue is quite different.
Swiss meringue buttercream is perfect for frosting cakes or cupcakes but isn’t stiff enough for piping decorations. How to Thicken Swiss Meringue: Cooling down your buttercream can help with consistency!
Swiss meringue buttercream is the type of frosting that’s most often found in professional kitchens. Sometimes simply known as Swiss buttercream, it involves a double boiler, eggs, and is a bit more difficult to make than its American counterpart. But still, something that you can make at home.