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Sugar Cookies with Swiss Meringue Buttercream frosting

Swiss Meringue Buttercream

Cookies frosted with multicolored swiss meringue buttercream.

Recipe by: Joan Repato

Rich and sweet, this ultra-decadent Swiss Meringue Buttercream recipe is perfect for frosting cookies, cupcakes and more. 


340g (12 oz)                  Meringue Powder

3000g (6 lbs. 10 oz)      Granulated sugar

1 tsp                              Salt

1700g (60 oz)                Boiling water

4536g (10 lbs)               Unsalted butter, cut into 1" cubes (softened at room temp)

As needed                     Dreidoppel Flavor Paste *see recipe notes



1.) Place meringue powder, sugar and salt in a mixer bowl and mix until well blended.

2.) Pour boiling water into mixer bowl to dissolve sugar granules and whisk mixture on low medium speed for 1 minute.

3.) Increase speed to high and whip until meringue is fully with glossy peaks. Continue to whip until mixture has cooled completely.

4.) Gradually add the butter one cube at a time with the mixer running on meidum speed. Once all of the butter has been incorporated, add the flavor paste.

5.) Whip on high until all butter is fully incorporated. The butter cream should be thick, creamy and glossy. 


Recipe Notes

Use any Dreidoppel flavor paste to add natural color and flavor to your buttercream. For a standard recipe, Chef Joan recommends Vanilla Bourbon paste.

Storage Instructions: Meringue buttercream will keep at room temperature for a few hours in any weather. It should be treated like butter; if left out in high temps or humidity, it will melt. 

It can be refrigerated for up to one week, or saved in the freezer for up to three months. When frozen, it is best thawed in the refrigerator overnight. Whip with a paddle attachment for about five minutes to restore consistency.

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