You will find swiss meringue buttercream (aka Swiss buttercream) recipes with or without corn syrup. Without using corn syrup, you can whip up this version and flavor it with mint extract and natural food coloring or as you desire. It is silky smooth and creamy.
If you’re eyeing those cupcakes, get the Gluten Free Dark Chocolate Cupcakes Recipe.
My New Favorite Flavoring
While this buttercream is flavored with mint extract, I also love using Lorann Oils strawberry emulsion.
Swiss Meringue Buttercream
- 4 large egg whites 136 g (or 1/2 cup liquid from can of cannellini beans)
- 1-1/4 to 1-1/3 cups granulated sugar divided (272 g)
- 1-3/4 cups room temperature unsalted butter, each stick cut into 32 - 40 pieces (3 sticks + 4 tablespoons - 408 g) or coconut oil or vegetable shortening (Spectrum)
- 1 teaspoon pure/gluten-free extract vanilla, mint, almond, banana, lemon, etc.
- Gluten free food coloring optional
In a saucepan over a bain marie (heat-proof bowl, preferably glass, over [not touching a saucepan of simmering water) or a double boiler, whisk together the egg whites and sugar. Continue to whisk until all of the sugar melts and mixture reaches 160ºF.
Pour the egg-sugar mixture in the bowl of your electric mixer and whip on medium-high, mixing until the bowl is cool and the mixture turns into marshmallow fluff.
Add the pieces of butter one at a time, no more than three making sure they are thoroughly blended and smooth before adding more.
Transfer to a piping bag and pipe as desired or using an off-set spatula, frost a cake.
Refrigerate any leftovers up to 5 days or freeze up to 5 months, tightly sealed.