Swiss Buttercream

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Yield: Don't know the exact yield, but it's enough to crumb coat and frost 2 round cakes (6 inch and 3 1/2 inch). And there's about a cup leftover.

5 egg whites
1 cup sugar
1 cup unsalted butter, cubed

  • Put the egg whites and sugar in a saucepan. Heat up and stir constantly until the mixture is warm to the touch.
  • Transfer to a mixing bowl and whisk until stiff peak.
  • Still mixing, add in the butter a couple at a time.
  • Once everything is added in, continue mixing. The mixture won't look like buttercream at this stage, but continue mixing. The mixture would even turn into like a curddled cream, don't worry it's normal. Continue mixing until it will eventually become buttercream.
  • You can also add flavor to this buttercream by adding jams, flavor extracts of your preference or 90 g of melted chocolate.
Bon appétit,


  1. That's an interesting recipe. Nice!!

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