Foolproof Swiss Meringue Buttercream 零失敗瑞士蛋白奶油霜

Two years ago I wrote about Swiss meringue buttercream on my facebook page and then several months later I placed all three links in my blog post My Three FB Posts Regarding Swiss Meringue Buttercream. And today I’m sharing with you a completely new formula that contains even less sugar and with a firmer texture. Most importantly, I’ve decided to publicize my simple and foolproof method of preparing Swiss meringue buttercream!
兩年前EC曾在Facebook專頁內介紹瑞士蛋白奶油霜之做法,數月後亦把三個連結放在網誌My Three FB Posts Regarding Swiss Meringue Buttercream中。今天分享的則是全新配方,糖量更少而質地亦較挺身,更重要的是,EC決定公開瑞士蛋白奶油霜的超簡單零失敗製作方法!

Swiss meringue buttercream (SMBC in short) is intimidating for many novice cake decorators as so many things can happen during the process. Part three of my posts is a FAQ section in which I discussed in great details how to fix any mistakes. The reason for the failure is mainly due to the unsuccessful emulsification of the butter and meringue. In fact, from my experience, if the mixture is beaten long enough at the right temperature, it will eventually emulsify, resulting in a silky smooth buttercream. However, this beating process can take some time especially if your mixer is not powerful enough.

Being a frugal (and lazy) mom who strives for saving time as well as energy, I started my quest to look for easier ways of preparing SMBC. What I found was that the buttercream can be done in a fraction of the time if the following procedures are followed. First, whip up the meringue and butter separately in two mixing bowls. Next, add the meringue into the butter (instead of adding butter cubes one by one slowing into the meringue) in several additions. When incorporated beat in any flavorings or color. And that’s it! The resulting SMBC is JUST THE SAME as the traditional one. This method is too quick and too easy that, in fact, I feel embarrassed to talk about it for fear that people may think that I am cheating. I’ve only shared this discovery to friends and readers who came to me and asked for help with their screwed up SMBC. One of my friends told me she had dumped three batches of SMBC into the garbage bin because they all looked curdled and simply wouldn’t mix. She wanted to cry because she needed the cupcakes for a party the next day (and it was 2 am when we chatted). There was another reader who told me that her hand mixer got burning hot after beating the SMBC for a period of time. She was so freaked out that her mixer would burn (let’s not mention about her sore arms and shoulders). After helping and listening to them I usually share with them my trick. I also asked them not to spread this quick method as it was non traditional. However, the increased number of people seeking advice has made me reconsider if I should publicize my trick.

I’ve been there so I understand how frustrating it is when your SMBC failed on you. I do hope my readers will all be benefited with this foolproof method. Let me know how yours goes and feel free to send me feedback. You will be amazed by how quick and easy this new method is.


Foolproof Swiss Meringue Buttercream


90 g egg whites (from about 3 large eggs, I use pasteurized egg whites in carton)
65 g granulated sugar
1/8 tsp salt
225 g unsalted butter, slightly softened and cubed
1 Tbsp vanilla bean paste
Gel food color of your choice (for coloring purpose, use as needed)


蛋白 90克 (約三隻大蛋份量,EC一般使用盒裝消毒蛋白)
細砂糖 65克
鹽 1/8茶匙
無鹽牛油 (少許回溫及切丁) 225克
雲尼拿醬 1湯匙

Directions 做法

Before preparing the meringue, wipe the mixing bowl and the whisk attachment with paper towel and vinegar or lemon juice to remove any traces of grease. Add egg whites, sugar and salt to the mixing bowl. Set bowl over a pot of simmering water and whisk constantly until the temperature of an instant-read thermometer reaches 160°F/ 71°C (or until sugar has completely dissolved if pasteurized egg whites are used). Keep stirring while heating so the egg whites won’t be cooked. If stand mixer is used, whip the butter while the whites are heating up. This will be even more efficient.
製作蛋白霜前先將打蛋器配件及鋼盆用廚房紙沾點白醋或檸檬汁抹一次去除殘餘油污,鋼盆內放進蛋白、糖和鹽,小鍋內加水煮至微滾,將鋼盆放在小鍋上,開小火隔水用蒸氣將蛋白加熱至160°F/ 71°C(若使用消毒蛋白只需加熱至糖溶),其間要常常攪拌以免煮熟蛋白。若使用坐枱式攪拌器,可利用加熱蛋白的時間先將牛油打發,這樣可以更省時!

With an electric mixer or a stand mixer fitted with the whisk attachment, whip mixture on high speed until it is glossy and forms firm peak. If the bowl still feels warm, continue whipping with low speed until it is cool to the touch. Set aside.

Place butter cubes in a separate mixing bowl and beat with the paddle attachment until fluffy. Add meringue into the bowl of butter in three additions, beating well after each addition. Scrape the sides and bottom of bowl with a spatula if needed. Keep beating with low speed until mixture is completely incorporated.

Beat in vanilla bean paste. Mix in food coloring as needed. The buttercream is now ready to use.

This recipe can frost 12 cupcakes with a simple rosette made with a Wilton 1M or 2D piping tip.

These cupcakes were all frosted with SMBC prepared by the foolproof method.


If you want to republish this recipe, please link back to this post.

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