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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.
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Prep Time 45 minutes
Total Time 45 minutes
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

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
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