Swiss Meringue Buttercream (with Dairy-Free and Egg-Free Substitutes)
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.
For the smoothest yet pipable buttercream, make this Swiss Meringue Buttercream.
Course
Dessert
Cuisine
Swiss
Ingredient Keyword
butter, sugar
Prep Time20minutes
Cook Time15minutes
Total Time35minutes
Servings6cups
Ingredients
4large egg whites136 g (or 1/2 cup liquid from can of cannellini beans)
1-1/4 to 1-1/3cupsgranulated sugardivided (272 g)
1-3/4cupsroom temperature unsalted butter, each stick cut into 32 - 40 pieces(3 sticks + 4 tablespoons - 408 g) or coconut oil or vegetable shortening (Spectrum)
1teaspoonpure/gluten-free extractvanilla, mint, almond, banana, lemon, etc.
Gluten free food coloringoptional
Instructions
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.
View Comments
Do you use the same amount of coconut oil than the butter?