How to Make Perfect Swiss Buttercream for Your Cupcakes

If you want a smooth, creamy frosting that’s easy to work with and not too sweet, Swiss buttercream is a great choice. It’s light and silky, perfect for piping onto cupcakes or cakes, and you can flavour it however you like—vanilla, raspberry, or chocolate all work well.

Once it’s made, you’re good to go. Spread it or pipe it onto your baking and enjoy. It tastes lovely and gives a nice finish to anything you’re decorating

A Handy Tip

If you’re not using the frosting right away, store it in an airtight container in the fridge. Just make sure to bring it back to room temperature before you use it, and give it a quick mix to smooth it out again. You’ll love how easy it is to work with!

Good to Know

Swiss buttercream can seem a bit fussy the first time you make it, especially when you’re heating the egg whites and sugar. Just keep whisking until the sugar dissolves—rubbing a bit between your fingers helps check for graininess. Once you start beating in the butter, it might look like it’s curdling, but don’t worry—keep going and it will come together beautifully. It also keeps well in the fridge for a few days; just bring it back to room temperature and give it a quick whip before using.

Recipe

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

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Swiss Buttercream Frosting

• Servings: Frosts 12–18 cupcakes or 1 layer cake
• Prep Time: 15 mins
• Cook Time: 10 mins
• Difficulty: easy
• Rating: ★★★★★
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A smooth, fluffy buttercream with a delicate texture – perfect for piping and customising with flavours or colours.

Recipe Credit: Inspired by traditional European baking

💡 Tip: Whisk the egg whites and sugar constantly while heating to prevent scrambling. Let the butter fully soften before adding – this helps it blend smoothly into the meringue.

Ingredients

• 2 egg whites
• 150g caster sugar
• 200g unsalted butter, chopped and at room temperature
• Optional: Raspberry powder (e.g. 2 tsp Fresh As)
• Optional: A few drops gel food colouring (e.g. Chefmaster Super Red)

Directions

1. 𝗦𝗲𝗽𝗮𝗿𝗮𝘁𝗲 the eggs carefully and place the egg whites into a clean, heatproof bowl.
2. 𝗪𝗵𝗶𝘀𝗸 egg whites and sugar together over a pot of simmering water (not touching the bottom of the bowl). Whisk constantly until the mix reaches 72°C.
3. 𝗥𝗲𝗺𝗼𝘃𝗲 from heat and beat the warm mixture on high in a stand mixer for about 10 minutes, until stiff peaks form and the bowl feels cool.
4. 𝗔𝗱𝗱 butter gradually, one piece at a time, beating continuously until smooth and fluffy.
5. 𝗠𝗶𝘅 in raspberry powder and colouring, if using. Taste and adjust the flavour or colour as desired.

Nutrition

Per Serving: 120 calories; 10 g fat; 10 g sugar; 1 g protein.

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