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    Home » Recipes » Frostings

    Raspberry Jam Swiss Meringue Frosting: How to Make

    Jun 23, 2022 · Leave a Comment

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    You know that frosting at bakeries that keeps its shape so well? This is that frosting. Classic swiss meringue frosting is surprisingly easy to make and only calls for a few ingredients. It's more time-consuming than buttercream frosting, but it also looks better on cupcakes, cookies, and cakes.

    Don’t forget to follow me on Instagram, Pinterest, TikTok, and YouTube🙂

    raspberry-jam-swiss-meringue-buttercream

    When I developed this recipe, it was the beginning of summer and I wanted to put a fresh, juicy twist on the frosting recipe. That's why I decided to layer the pastry bag with spoonfuls of raspberry jam. The result is a gorgeous red and white swirl perfect for all summer celebrations!

    If you're looking for other frosting recipes, be sure to check out my fluffy baileys frosting with strawberries and my favorite quick Betty Crocker frosting.

    Jump to:
    • Ingredients
    • Instructions
    • FAQ
    • Equipment
    • Storage
    • Top tip
    • Raspberry Jam Swiss Meringue Frosting: How to Make

    Ingredients

    raspberry-jam-swiss-meringue-buttercream
    • Egg whites
    • Granulated sugar
    • Unsalted butter
    • Salt
    • Vanilla extract
    • Raspberry jam

    See recipe card for quantities.

    Instructions

    Prepare the electric mixer with a metal bowl and fit it with the whisk attachment.

    Separate the egg yolks from the egg whites. Make sure there are no traces of egg yolk in the egg whites. Save the egg yolks for another recipe.

    Prepare a 3-quart saucepan with ½ cup of water. Bring to a simmer.

    raspberry-jam-swiss-meringue-buttercream-process-shot

    Pour the egg whites and sugar into a metal bowl and whisk to combine. Set the bowl over the saucepan and stir the mixture consistently for four minutes. Make sure the water never touches the bottom of the metal bowl.

    raspberry-jam-swiss-meringue-buttercream-process-shot

    After four minutes, pour the mixture into the electric mixer’s metal bowl and whip at medium speed for at least 10 minutes until there are stiff peaks.

    raspberry-jam-swiss-meringue-buttercream-process-shot

    After stiff peaks form, stop mixing. Feel the bowl to check the temperature. If the temperature is still warm to the touch, place the bowl in the refrigerator for 15 minutes to cool down. 

    raspberry-jam-swiss-meringue-buttercream

    Once cool, add the salt and vanilla extract. Then, add the butter cube by cube while mixing on medium speed. 

    When all the butter has been added, mix for 5 more minutes.

    Fill the piping bag by alternating between scoops of meringue buttercream and raspberry jam. 

    Use the buttercream to frost cookies, cakes, and cupcakes.

    Hint: An standing electric mixer makes this recipe a lot easier. HERE is a great mini option.

    raspberry-jam-swiss-meringue-buttercream

    FAQ

    How do you know when you've whipped the eggs and sugar enough?

    The eggs and sugar will form stiff peaks. Take a spoon and dip it in the mixture and take it out. If the peaks stay after taking the spoon out, it is ready.

    Can I use freeze-dried raspberries in the frosting?

    I think that sounds like a great idea! Since there is no liquid in freeze-dried raspberries, this should not throw off the consistency. Add them in at the very end after adding in all the butter.

    Equipment

    • 3-quart saucepan
    • Metal bowl that fits over the top of the saucepan
    • Electric mixer or handheld electric mixer
    • Piping bag fitted with the tip of your choice
    • Spoon
    • Whisk
    raspberry-jam-swiss-meringue-buttercream

    Storage

    Store the swiss meringue buttercream by covering it with plastic wrap and storing at room temperature for 1-2 days. Or, you may refrigerate the covered swiss meringue buttercream for 5 days.

    raspberry-jam-swiss-meringue-buttercream

    Top tip

    Make sure the metal bowl does not touch the bottom of the saucepan.

    raspberry-jam-swiss-meringue-buttercream

    Raspberry Jam Swiss Meringue Frosting: How to Make

    You know that frosting at bakeries that keeps its shape so well? This is that frosting. Classic swiss meringue frosting is surprisingly easy to make and only calls for a few ingredients. It's more time consuming than buttercream frosting, but it also looks better on cupcakes, cookies, and cakes.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 24 cupcakes

    Equipment

    • 3-quart saucepan
    • Metal bowl that fits over the top of the saucepan
    • Electric mixer or handheld electric mixer
    • Piping bag fitted with the tip of your choice
    • Spoon
    • Whisk

    Ingredients
      

    • 6 egg whites
    • 2 cups granulated sugar
    • 3 sticks of unsalted butter
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    • ½ cup raspberry jam

    Instructions
     

    • Prepare the electric mixer with a metal bowl and fit it with the whisk attachment.
    • Separate the egg yolks from the egg whites. Make sure there are no traces of egg yolk in the egg whites. Save the egg yolks for another recipe.
    • Prepare a 3-quart saucepan with ½ cup of water. Bring to a simmer.
    • Pour the egg whites and sugar into a metal bowl and whisk to combine. Set the bowl over the saucepan and stir the mixture consistently for four minutes. Make sure the water never touches the bottom of the metal bowl.
    • After four minutes, pour the mixture into the electric mixer’s metal bowl and whip at medium speed for at least 10 minutes until there are stiff peaks.
    • After stiff peaks form, stop mixing. Feel the bowl to check the temperature. If the temperature is still warm to the touch, place the bowl in the refrigerator for 15 minutes to cool down.
    • Once cool, add the salt and vanilla extract. Then, add the butter cube by cube while mixing on medium speed.
    • When all the butter has been added, mix for 5 more minutes.
    • Fill the piping bag by alternating between scoops of meringue buttercream and raspberry jam.
    • Use the buttercream to frost cookies, cakes, and cupcakes.

    Notes

    Make sure the metal bowl does not touch the bottom of the saucepan.
    Keyword boozy buttercream, raspberry jam buttercream, raspberry jam swiss meringue buttercream, stiff frosting, swiss meringue buttercream
    Tried this recipe?Let us know how it was!

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    Hi there!

    You can usually find me in the kitchen whipping up new recipes. They’re always gluten free, and I’m always making a mess of my kitchen. I’m so delighted I get a chance to share my recipes with you and hope you’ll follow along with me.

    I love hearing your feedback so please don't hesitate to reach out if you have any questions, requests, or feedback. Cheers!

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