Swiss Buttercream

Swiss Buttercream Recipe

No Photo

Have you made this?

 Share your own photo!

Jennifer Trillich


This icing is wonderful to decorate cakes with. It holds up well when piped. It is not overly sweet. It takes a while to make but it is worth every minute.

★★★★★ 1 vote
40 Min
15 Min


5 large
egg whites
1 c
superfine sugar
2 Tbsp
superfine sugar
4 stick
unsalted butter softened
2 tsp
pure vanilla extract
1 pinch

How to Make Swiss Buttercream


  • 1Place egg whites and superfine sugar into double boiler.
  • 2Heat gently, whisking constantly until temperature reaches 140 degrees on a candy thermometer.
  • 3Remove from double boiler and whisk until thick, glossy and cool.
  • 4Place in mixer with paddle attachment. Beat on medium speed add salt, vanilla and softened butter. Mix until smooth. It will go through stage where it looks broken but it will beat together wonderfully.

Printable Recipe Card

About Swiss Buttercream

Course/Dish: Cakes