Sweets and Truffles Swiss Meringue Buttercream Whipping It Up!

Whipping it Up! Swiss Meringue Buttercream

Enjoy making this delicious Swiss Meringue Buttercream the easy way, simple and delicious.

What is a Swiss Meringue Buttercream

Swiss meringue buttercream is made from cooked egg whites and sugar, butter, and flavorings like vanilla and salt. Whip the cooked egg whites and sugar into stiff peaks, then slowly add the butter before adding flavors. It’s out-of-this-world creamy, extra smooth, and the perfect sweetness for any confection. However, our delicious version is made in powdered form.

Useful Tips

Swiss meringue buttercream is ok to be left out for hours and hours. After about 8 hours it can get spongy though and lose it’s smoothness so it’s best to refrigerate if youre not going to use it and then re-whip it. Cakes that are frosted in Swiss meringue buttercream can be left at room temperature for two days!

How long does Swiss meringue buttercream last? It will last for a day or two at room temperature, 2 weeks in the fridge, and 3 months in the freezer. Be sure it is properly stored in an airtight container or a freezer bag.

Can I freeze Swiss Meringue Buttercream? Can I make Swiss meringue buttercream in advance? Yes! You can leave it at room temperature for a day or two, refrigerate for up to two weeks, or freeze it for up to 3 months. Be sure to store it in an airtight container.

Check out our other products like our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.


250g    Flavoured Whipping it Up Mixture of your choice

135ml  Warm (Room Temperature) Water

250g    Softened Unsalted butter or salted if you prefer less sweet.

Instructions there are 2 Versions

Version 1

1. Place 250g room temperature butter (you must be able to squeeze it) into the mixer, using a beater, beat till it’s light and fluffy, about 6 minutes.
2. Add 250g of Whipping it Up Flavoured Powder.
3. Chop in till everything is combined.
4. Now start to beat on medium speed.
5. Add 135 ml of tepid water, slowly until combined.
6. Turn the mixer up to full speed, until the mixture comes away from the inside of the bowl.
You now have beautiful smooth delicious Swiss meringue buttercream, enjoy 😉
Version 2

This version is more difficult, however if you have the older packaging you will have this method. Please use method 1 instead.  Far easier with the same results.  

  1. Place 250g mixture and 135ml water into a mixing bowl, using a whisk attachment, whisk until combined, forming stiff peaks, like meringue.
  2. Add 250g of softened butter of choice, these must be small chunks, drop slowly until all incorporated.  The mixture will run smooth, then it will curdle, do not worry just keep whisking until it comes back together. Approximately 7-8 minutes.
  3. Add colouring of choice if desired, divide the mixture into different bowls, add colourings, and paddle with a palette knife to remove air bubbles.

Top tips

The bowl must be spotlessly clean.

The bowl must not be cold, it must be warm.

If it continues to curdle place a tea towel in hot water, wring out, then wrap around the bowl to warm, while the mixture, comes back.


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