When making this raspberry swiss meringue cake, the topping is the trickiest part. But this buttercream is beyond divine and worth the extra steps. It’s silky smooth and doesn’t build up a crust like and is less sweet than regular buttercream. After I made it the first time it instantly became my absolute favourite topping for… everything! Swiss meringue buttercream can be a tricky recipe to get right. But when you know all the right tips and tricks you’ll find it’s easier than you think.
- It’s best to use eggs that are fresh as possible to achieve a more stable meringue
- Use room temperature eggs as they will whip up better
- Make sure all the utensils and bowls you will be using are clean and dry. Even the tiniest speck of grease can stop your meringue from rising
- This recipe is a lot easier when using a stand mixer as you will need to be whisking for quite a long time! Although perfect Swiss meringue buttercream can still be achieved with a hand mixer
- Make sure your butter is the correct temperature before adding it to the meringue. Too cold and it will curdle, too warm and the mixture will become sloppy. Try taking your butter out the fridge 2 hours before you need it. The butter should be soft but not starting to melt
- If your buttercream is too stiff, heat it for a few seconds on a ban-marie until glossy again
- Likewise, if your buttercream becomes sloppy you can put it in the fridge for 20 minutes to firm up
- Great news, Swiss meringue buttercream stores well. Store in an airtight container in the fridge for up to 10 days or in the freezer for 2 months.