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Kristin Hoffman

To Make Swiss Meringue Buttercream

Appears in
Baker Bettie's Better Baking Book
Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

  • About
  1. Cut 454 grams (1 pound, 4 sticks) of unsalted butter into cubes and let sit at room temperature while you make the meringue. It doesn’t need to be completely at room temperature.
  2. Make the Swiss meringue.
  3. Once the bowl is cool to the touch, add chunks of the butter into the meringue while the mixer is still running.
  4. The meringue will start breaking down and look very curdled. This is normal!
  5. Keep whipping after all the butter is added until the texture becomes smooth and fluffy.
  6. Use to frost cake or cupcakes.

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