Swiss Buttercream

Preparation: 15 min
Cooking time: 2-3 min
Waiting time: –
Portion: 150 gr buttercream
Difficulty: 3/5

-Unsalted butter: 100 gr – at room temperature
-Sugar: 85 gr
-Egg white: 1 (~33-35 gr/ each)
-Lime juice: ¼ tsp or replace with ¼ cream of tartar
-Salt: a pinch

Kitchen utensil
-Electric whisker (>250 W)


1. Swiss meringue

  • Mix egg white with granulated sugar in mixing bowl (glass or inox)
  • Boil 1 liter of water in a saucepan, then place egg white bowl on and quickly stir egg white until sugar dissolves completely
  • When sugar completely dissolved (egg white temperature around 70-75 Celsius degree), remove it from the heat.
  • Add ¼ tsp lime juice and pinch of salt into egg white bowl, turn on electric whisker at low speed until egg white bubbling. Then turn the whisker at medium speed
  • Beat egg white at medium speed until you see bubble foam, then turn whisker at high speed and beat egg white in 1-2 minutes until it reach “soft peak”.
  • Check meringue temperature and transfer it to another bowl (before beat with butter) if the meringue still hot or warm

2. Buttercream making

  • Add soften butter into meringue bowl, then turn on electric whisker at medium speed.
  • Slowly start to add your butter cube by cube. Once all of the butter has been added, crank the mixer back up to high to beat the buttercream.
  • After 5-7 minutes, the meringue and butter completely combines and form into creamy buttercream. Once the buttercream is completely smooth, fluffy, and creamy, turn off the whisker.
  • Reserve buttercream in fridge in 1 week and 1 month in freezer. Buttercream should be defrost in 10-15 minutes at room temperature before using.
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