Swiss Meringue Buttercream Recipe

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Swiss Meringue Buttercream
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Ingredients:

Directions:

  1. Put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140F on an instant-read thermometer.
  2. Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.
  3. Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and coconut if making buttercream for filling. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1354.87 Kcal (5673 kJ)
Calories from fat 1141.61 Kcal
% Daily Value*
Total Fat 126.85g 195%
Cholesterol 325.01mg 108%
Sodium 111.6mg 5%
Potassium 174.4mg 4%
Total Carbs 52.62g 18%
Sugars 50.42g 202%
Dietary Fiber 1.2g 5%
Protein 7.96g 16%
Vitamin C 0.4mg 1%
Vitamin A 1.5mg 50%
Iron 0.3mg 1%
Calcium 42.5mg 4%
Amount Per 100 g
Calories 499.69 Kcal (2092 kJ)
Calories from fat 421.03 Kcal
% Daily Value*
Total Fat 46.78g 195%
Cholesterol 119.87mg 108%
Sodium 41.16mg 5%
Potassium 64.32mg 4%
Total Carbs 19.41g 18%
Sugars 18.59g 202%
Dietary Fiber 0.44g 5%
Protein 2.94g 16%
Vitamin C 0.1mg 1%
Vitamin A 0.6mg 50%
Iron 0.1mg 1%
Calcium 15.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.4
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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