Swiss Meringue Buttercream Recipe

Swiss meringue buttercream is smooth, creamy, and less sweet than American buttercream. Ideal for cakes, cupcakes, cookie sandwiches, etc.

– 1 ½ cups (190 grams) all-purpose flour (spooned & leveled) – 1 ½ teaspoons ground cinnamon – ½ teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon ground nutmeg – ¼ teaspoon salt – ½ cup (120 ml) oil – 1 cup (200 grams) packed light or dark brown sugar – 2 large egg – 1 teaspoon pure vanilla extract – 1 cup (125 grams) lightly packed shredded zucchini



Whisk egg whites, granulated sugar, and salt in a large heat-proof bowl. Keep the bowl above a saucepan of simmering water without touching the bottom. 


Stir constantly until a digital thermometer reads 160°F (71°C) (duration will vary). Remove the bowl from heat and pour it into a whisk-attached stand mixer. 


Medium-high speed mixing for 10–15 minutes yields firm glossy peaks. Wait 10–15 minutes to cool or chill the bowl if the outside is heated.


Switch whisk for paddle. Mix thoroughly on medium-high speed before adding the next tablespoon of butter. Add all butter and mix until thick and creamy.


After scraping the bowl, add the vanilla essence and mix on medium speed for 20–30 seconds until incorporated. Mix at low speed for 5–7 minutes to remove air bubbles.


Also See: 

Zucchini Muffins Recipe