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.
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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.
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Ingredients
- 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.
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.
Hint: An standing electric mixer makes this recipe a lot easier. HERE is a great mini option.
FAQ
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.
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
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.
Top tip
Make sure the metal bowl does not touch the bottom of the saucepan.
Raspberry Jam Swiss Meringue Frosting: How to Make
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
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.
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