This swiss buttercream recipe is the recipe that put me on the map.
Little did I know 5 years ago when I first shared this recipe that I would be ranking #1 in a google search for Swiss Buttercream!
Before this most recent change-over to all things Gretchen’s Bakery my recipe was coming up first, even before Food Network Recipes and Martha Stewart!
Holy Cannolis!
Originally named the World’s Best Swiss Buttercream, because well…..it has made it’s way around the world and back again!
So if you are on the fence as to whether or not you should try this recipe…GET DOWN FROM THAT FENCE and TRY IT!
PLEASE READ THE Q & A down below before asking your question, because there is a great chance it has already been addressed! THANKS!
#1 This is not a crusting Buttercream.
#2 This is a GREAT icing for under fondant.
#3 You can leave out the confectioners sugar if you think it is going to be too sweet (but please read “My two Cents” below before making that judgment)
#4 THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer
https://web.archive.org/web/20190712094015if_/https://www.youtube.com/embed/JsBUS6vM_MI
4.8 from 28 reviews
Swiss Buttercream Recipe
Prep time
25 mins
Total time
25 mins
Please read all the way to the bottom of this blog post before beginning and before asking questions! Thanks!
Author: Gretchen’s Bakery
Serves: 6 Cups: Enough to ice 30 Cupcakes, or Fill and Ice 1- 8″ Cake
Ingredients
- Fresh Large Egg Whites 180g (6 Large)
- Granulated Sugar 300g (1 + ½ cups)
- Confectioners Sugar 240g (2cups) *Domino brand is recommended 10X sugar
- Solid Vegetable Shortening 170g (3/4 cup)
- I prefer to use SWEETEX, it is a High Ratio vegetable shortening
- Unsalted Butter 454g (2 cups)
- Vanilla Extract Or Vanilla Paste 1 Tablespoon
- Salt – pinch *(I did not mention this on the video, but a dash of salt can heighten all these flavors and really pull this recipe through- add at the end with the vanilla)
Instructions
- Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.
- Pour this mixture into the metal bowl of the stand mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
- In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!
- Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.
- Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but FAST Additions.
- Add vanilla extract
- Switch to the paddle attachment and blend on low speed until smooth
Notes
This Recipe Can Be Stored for 4 days room temperature, 2 weeks refrigerator, 2 months freezer
After refrigeration or freezing:
Take it out several hours or a day before you need it, and let it get to room temperature.
Place entire recipe back on the mixer and with the PADDLE attachment on low- medium and let it mix.
It will look as if it is broken, and curdled, don’t be alarmed this is normal, it will come back together eventually.
For those who prefer to use pasteurized egg whites (like Just Whites®) it will take considerably longer to whip the whites and they will not gain the same volume as fresh whites do.
For those using a hand beater you will not get the same volume as the balloon whisk attachment of a stand mixer, and the whites may take anywhere from 15 minuted to 45 minutes to whip (I have been told)
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Check out other variations on this recipe by learning how to Create Your Own Buttercream Flavors
4.8 from 28 reviews
Chocolate Swiss Buttercream Recipe
To make this recipe chocolate simply add melted COOLED Chocolate at the last stage of mixing
Author: Gretchen’s Bakery
Serves: 6½ cups
Ingredients
- 1 Recipe Swiss Buttercream above
- 4 – 8 ounces of melted Chocolate
- *adjust according to your desired “chocolate-y-ness!”
Instructions
- Add the melted COOLED Chocolate to the buttercream at the last stage of mixing
Notes
Adding anything to the base recipe of Swiss Buttercream will cause a less stable result, so chocolate buttercream should be refrigerated not because it will spoil, but because it needs to be colder to hold up to decoration and prevent drooping on the cake
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4.8 from 28 reviews
Mocha Swiss Buttercream Recipe
Author: Gretchen’s Bakery
Serves: 6½ cups
Ingredients
- 1 Recipe Swiss Buttercream above
- 1 Tablespoon Instant Coffee Granules
- 4 – 8 ounces of melted Chocolate
- *adjust according to your desired “chocolate-y-ness!”
- OR
- 8 Tablespoons Cocoa Powder
- PLUS
- 6 Tablespoons Hot Water
Instructions
- Dissolve the coffee granules in the hot water
- Add the coffee paste and the melted cooled chocolate (or the cocoa paste) to the buttercream at the last stage of mixing
Notes
Adding anything to the base recipe of Swiss Buttercream will cause a less stable result, so mocha buttercream should be refrigerated not because it will spoil, but because it needs to be colder to hold up to decoration and prevent drooping on the cake
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4.8 from 28 reviews
Peanut Butter Swiss Buttercream Recipe
Author: Gretchen’s Bakery
Serves: 6½ Cups
Ingredients
- 1 Recipe Swiss Buttercream
- 1 Cup Creamy Peanut Butter
Instructions
- Prepare the swiss buttercream recipe as directed
- Add the peanut butter at the last stage of mixing
Notes
Adding anything to the base recipe of Swiss Buttercream will cause a less stable result, so peanut butter buttercream should be refrigerated not because it will spoil, but because it needs to be colder to hold up to decoration and prevent drooping on the cake
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MY TWO CENTS:
I make it a rule not to ever change a recipe before I have had a chance to try it, because how will I ever know what it was supposed to taste like unless I make it the way the author intended it?
Now of course I have changed many recipes to suit my liking once I have tested it, BUT ONLY AFTER I HAVE TESTED IT. Perhaps it is my way of being respectful to the author, because after all, I do not know everything and those who think they do, are missing out on the great many things that others have to offer.
Please be aware that this is a very different recipe than what you may be used to. It is REAL BUTTERcream and it’s made with butter, so ummmm it tastes like butter
Trouble shooting:
- “My Whites will not whip!” – Is your bowl very clean and completely free of all traces of fat, or grease? Are you using pasteurized (from a carton?) egg whites? Or fresh? Fresh whites always whip better, and some have found that pasteurized whites will not even whip at all! Using a hand beater will take about two times as long to whip compared to the balloon whisk of a Kitchen Aid or any stand mixer. **Also, if using fresh eggs, be sure they are indeed FRESH! (meaning “not old”)
- I think many of you are not getting your egg whites STIFF STIFF and glossy before you add the butter and shortening. This will cause a thin, runny buttercream that will NOT hold a shape for piping and flowers.
- Additionally one VERY BIG mistake is to add the butter/shortening to the meringue while it is still too warm. This will melt your butter/shortening and you will have butter soup.
- I think some of you are afraid to just DUMP in the confectioners sugar all at once and then do the same with the butter/shortening.
- BUT- if you are still having trouble- PLEASE DO NOT PANIC and THROW THIS “so called disaster” in the garbage! 9 times out of 10 you can bring it back to life! Simply by continuing whipping until comes back together!
HOWEVER for those of you who cannot get your meringue right from the start- well…you can’t make it stronger at the end, you get what you get.
FAQ’s – Frequently ASKED Questions:
Q- “Will this buttercream hold up in hot weather?”
A- “It gets pretty hot here in NJ in the summer. July & August sees normal temperatures of 100 degrees F and very humid. I use this buttercream for all of my wedding cakes in those months. I do not recommend ANYTHING or ANYONE to be outside in those temperatures; but this buttercream holds up fine indoors in air conditioned rooms and it also survives the transport in an air conditioned vehicle just fine.”
Q- “Can I use this recipe under Rolled Fondant Icing?”
A- “YES, you can use this icing under ANY Type of Icing, Rolled Fondant, Poured Fondant, Ganache, Whipped Cream…LIKE EVERYTHING!!”
Q- “What can I substitute for the Crisco, I don’t have that in my country?”
A- ” Please read SUBSTITUTIONS blog post”
Q- “Can I use all butter?”
A- YES
Q-“Can I use all shortening?”
A- “Yes!”
Q- “Can I use Margarine”
A- “Yes”
Q- “Can I use Meringue Powder?”
A- “Yes, follow the instructions on the can (or bag) or Meringue Powder to equivalent to 6 large Egg Whites, and then proceed as you will for the rest of my recipe.”
Q- “Can I double this recipe?”
A- “YES, if your mixer bowl is large enough to accommodate that amount of ingredients DOUBLED. Be wary that the meringue alone with the 1X recipe comes just about half way to the top of the bowl-(IF you mixed it properly that is)”
Q- “How long can I store this icing?”
A- “4 days room temp, 2 weeks fridge, 2 months freezer”
Q- “Is it safe to eat raw egg whites?”
A- “Please read to the bottom of this post.”
Q- “Can I use a hand mixer if I do not have a Kitchen Aid?”
A- “Yes. However you must make sure that your meringue is STIFF STIFF STIFF! This is the most important step in this whole recipe and why so many have trouble. You must get that meringue as stiff and glossy as possible, and the hand mixer, well… it takes a very long time to achieve this.”
To add colors to this buttercream, I recommend using Gel Paste Colors like Chefmaster or an oil based color is great too, since this is a high fat recipe.
The gel paste color should be added at the end after you have achieved Buttercream Greatness!! After you get to the point of done, you will then switch to paddle attachment and add color.
You may color the whole batch, or divide it up and color smaller portions at a time.
Gel paste colors are the best since a little goes a long way and they do not add extra liquid to the recipe like food colors do.
Turn the speed up to high and let it mix smooth. Add the vanilla extract at the end, and you are DONE! Best Buttercream EVER!
The debate on raw egg whites:
The trouble is in the yolks, never the whites. At school we were taught that you can leave the egg whites at room temperature for a week, and nothing bad would happen because the trouble is in the yolks. But only if the yolk is contaminated with salmonella, NOT ALL EGG YOLKS ARE DANGEROUS. The problem is, you don’t know when it is or isn’t contaminated.
Now keep in mind I also went to school almost 20 years ago and the world has changed, and our food supply has also changed due to the industry pumping out mass amounts of it to keep up with the demand, hence why our food has gotten so dangerous.
To avoid this “danger” you can simply use pasteurized egg whites in a carton, like Egg Beaters JUST WHITES. I do not feel there is a risk in this recipe whatsoever. But this should be a personal choice for each and every one of you. Although it is possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold soufflés, mousses, and chiffon’s containing raw beaten whites require refrigeration to maintain their character, and an added safety factor. Such dishes might be considered low risk for healthy individuals.
And now for a note on Copha from a fellow Gretchenator:
If you live some where, where you have to use copha as your substitute chances are you’ve had fights with it just like me but now I won and just had to share with you all.
PROBLEM: If you’ve had to use copha you would know the main problem is it does not get soft at room temperature and you usually end up with clumps of copha all through the finished icing which is horrible.
SOLUTION: Before you do any steps of the icing recipe melt all the butter and copha together in the microwave until completely melted (it will be very hot and runny!!!).
Then put the mixture in the fridge stirring occasionally while continuing the normal recipe.
By the time you get to the step where you need to add the butter and copha, the mixture in the fridge should be at the perfect constancy (not hot or runny but a cooled down pour-able paste).
Add the butter and copha mixture all at once. Swap to a paddle attachment and mix until well combined. As the butter and copha mix will still be a little warm when you add it your finished icing product will be runner than it should be.
Simple cover the mixing bowl and put in the fridge (sorry no exact time here) until it hardens up, then mix again with paddle attachment until soft and fluffy.
Bam perfect you win !
