How to Make Swiss Buttercream Stiff

The fluffy texture of meringue is tempered by icing sugar.

Buttercream icing is one of the most common means of decorating a cake, as it is easily spread and piped, as well as simple to vary in its consistency. While regular buttercream is generally a thick, yellow tinted icing, Swiss buttercream itself is created with a meringue, making it an ivory white color. The whipped egg whites create a smooth, silky texture, and the meringue is durable even without chilling. Stiffening it is simple, and just depends on the ratio of ingredients added.

Things You'll Need

• Swiss buttercream
• Large bowl
• Handheld mixer
• Butter, room-temperature
• Sifter
• Powdered icing sugar
• Plastic wrap
• Regrigerator

Instructions

1. Place the Swiss buttercream in a large bowl. Lean the mixer against the large bowl for easy access.

2. Add 1 tbsp. butter at a time, while running the mixer on medium-high, at room temperature, until the icing stiffens slightly. Two to 3 tbsp. is generally adequate.

3. Sift the icing sugar. Sprinkle on the icing sugar, 1 tbsp. at a time, mixing it thoroughly with the mixer at medium-high. Continue to add icing sugar until it is the stiffness you desire.

4. Insert the icing in to the refrigerator, covered with the plastic wrap. This aids the butter in stiffening and sets the egg whites. Use as desired after allowing it to chill for 30 minutes.

References

• Pastry Sampler: The Many Faces of Buttercream
• King Arthur Flour: Blissful Buttercream