Filed Under: Dessert | How To | Videos

How to Make Perfect Swiss Meringue Buttercream

By Tessa Arias
  |  
August 19th, 2015
4.66 from 38 votes
4.66 from 38 votes

How to Make Perfect Swiss Meringue Buttercream with a step-by-step video with tips and tricks along the way in case you mess up. Plus a list of flavor customization ideas! (Can be made ahead of time.)

Yield: 5 cups buttercream

Prep Time: 15 minutes

Cook: 5 minutes

This is now my FAVORITE buttercream ever!! Love that it can be made ahead of time! TONS of flavor ideas here too.

Recently I was happily surprised at how popular my post on How to Make the Best Buttercream has remained. That video post is all about creating amazing American buttercream, but something quite a few of you have requested is a post on how to make Swiss buttercream. I am happy to oblige!

How to Make Perfect Swiss Meringue Buttercream with a step-by-step video with all the tips and tricks and what to do if you mess up plus a list of flavor customization ideas! Can be made ahead of time.

Swiss buttercream is like the classier and more refined older sister to American buttercream. It can be a bit intimidating to make, and may seem like it only belongs in a professional bake shop, but I’m here to show you it is TOTALLY doable.

I’ve created a video so you can actually see what each stage is supposed to look like, with tips and tricks along the way in case you mess up. Swiss Meringue Buttercream is actually very forgiving. My favorite part, though, is the fact that it is a perfect blank canvas for ANY flavor additions. I’ve listed off a bunch below to get you started. Let me know if you have any questions in the comments below!

YouTube video

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Different Buttercreams

There are a few more types of buttercreams than what is listed below, but this is a good list to read to understand and compare the differences!

American Buttercream

This is basically a combination of beaten butter, powdered sugar, and flavoring(s). It is by the far the simplest and easiest buttercream, but can often have a very sweet one-note flavor profile. If you’d like to learn how to make The Best American Buttercream, check out this tutorial!

Swiss Meringue Buttercream

This is made by whipping a mixture of egg whites and sugar that has been gently heated in a double boiler until the sugar dissolves and the eggs are cooked. The egg white mixture is then whipped up into a beautiful glossy meringue. Cubes of butter are then gradually added to the meringue, then flavor ingredients. It’s more complicated than American buttercream, but is far better in both taste and texture in my opinion!

Italian Meringue Buttercream

Similar to Swiss, but is made by cooking a sugar syrup and carefully drizzling it into an egg white mixture. I love Italian buttercream! However, it contains raw eggs, which doesn’t bother me but may be unsafe for some people to consume.

French Buttercream

Again, requires a similar method to Swiss and Italian but contains egg yolks instead of egg whites. It can be the most difficult to make, as it requires cooking a hot syrup then drizzling it into egg yolks, which can scramble easily. It’s ultra rich and smooth but may result in the consumption of raw eggs.

Flavor customizations

This is just a list of ideas – feel free to go wild and get creative here! Add more or less depending on your preferences, even combine two flavor ideas for something more unique. Be sure to taste as you go along.

Vanilla Bean

Add 2 tablespoons pure vanilla bean paste or the scraped seeds from 1 bean.

Chocolate

Add 2/3 cup cooled melted chocolate

Mocha

Add 3/4 cup sifted cocoa powder and 2 teaspoons instant espresso powder

Raspberry or Strawberry

Add 2/3 cup seedless raspberry or strawberry preserves + red food coloring if desired

Almond

Add 1 teaspoon almond extract

Nutella, Peanut Butter, or Cookie Butter

Add 3/4 cup to buttercream

Mint

Add 1 teaspoon peppermint extract + green food coloring if desired

Lemon or other citrus

Add 2 tablespoons fresh zest and 3 tablespoons fresh juice

Hazelnut

Add 1 teaspoon hazelnut extract

Coffee

Dissolve 1 tablespoon espresso powder in 2 tablespoons hot water and add in at the very end

Caramel or Dulce de Leche

Add 3/4 cup to buttercream

Brown Sugar

Substitute the white sugar for brown sugar in the recipe.

Spiked

Add 2 tablespoons flavored liqueur such as Chambord, Kahlua, or Bailey’s.

4.66 from 38 votes

How to make
Swiss Meringue Buttercream Recipe

Yield: 5 cups buttercream
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
How to Make Perfect Swiss Meringue Buttercream with a step-by-step video with tips and tricks along the way in case you mess up. Plus a list of flavor customization ideas! (Can be made ahead of time.)

Ingredients

  • 5 large (150 grams) egg whites
  • 1 1/4 cups (250 grams) granulated sugar
  • 3 sticks (340 grams) unsalted butter, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt

Directions

  1. Wipe the bowl of an electric mixer with paper towel and lemon juice or vinegar to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
  2. Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 160°F, or until the sugar has completely dissolved and the egg whites are hot.

  3. Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes.
  4. Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. This may take several minutes. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.

  5. Add additional flavors, purees, or mix-ins as desired.

To make ahead:

  1. Keep in airtight container in refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.

To use under fondant:

  1. Frost the cake as smooth as possible. Place in refrigerator until the buttercream has hardened before covering in fondant. Cover with fondant straight from the refrigerator.

Recipe Notes

This makes enough frosting to generously frost a 9-inch two layer cake or about 2 dozen cupcakes. This recipe can easily be doubled.
Course : Dessert
Cuisine : American
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Jodi — February 8, 2019 at 5:56 pm

    I love your SMBC but am having trouble with my colours changing, pink turns peach, blue turns green etc.
    I know it’s because of the yellow butter but how do I avoid?

  2. #
    rudolph loehndorf — January 17, 2019 at 9:06 am

    tessa with swiss merigue buttercream can you make buttercream roses or flowers thank you for your comment.

  3. #
    Pat — January 2, 2019 at 1:57 pm

    Happy New Year Tessa. Made my first Swiss meringue with my first kitchen aid mixer I got for Christmas. Turned out so thick had trouble piping. What happened? Put it n you marble cake posted recently, making cupcakes. New Wilton silicone liners made them too small and turned out dry. Sad. Frosting tasted good but not fluffy? Any suggestions?

  4. #
    Caroline — December 26, 2018 at 12:36 pm

    Meringue came out perfect – not used a double boiler before – however ended up throwing it all away. Once the butter was added it curdled, or so I thought, so I beat it like a woman possessed. No change at all.
    It was the consistency of runny jelly so I cooled it, but nothing! Waste of time and good ingredients. Obviously I did something wrong but I can’t figure out what?

  5. #
    Yan — November 25, 2018 at 10:13 pm

    Hi Tessa, thanks so much for sharing! I’m hoping to make a three tier or two tier wedding cake..plan to use Swiss meringue buttercream. Would it be essential to use the same bowl that I’m heating up egg whites and sugar to whip it up? My electric mixer uses a plastic bowl so thinking of transferring heated egg whites mixture to it to whisk.

  6. #
    Ruth — November 14, 2018 at 5:11 pm

    Hi! I tried this recipe and is super delicious! But since I live in Puerto Rico, the heat keeps melting it too fast! It wont allow me to pipe not even cupcakes, it acts like whipped cream. Do you have any suggestions??

  7. #
    Zita — October 24, 2018 at 6:20 am

    I just stumble upon your buttercream guide, and i must confess that watching your video has immensely improved my skills on buttercream. Indeed, I am grateful for sharing these videos that have helped a beginner like me.

    However, my question is thus: What alternative can you recommend for someone that doesn’t have electric mixer?.

  8. #
    Rj — October 5, 2018 at 12:35 am

    Hi tessa. I’m just wondering how to leave the smbc white after it comes to room temp after being in the fridge. My batch went yellow and it was really soft

  9. #
    Abigail Van de Bulk — September 7, 2018 at 11:24 am

    The comments on this made me laugh, seriously stick to the recipe, and follow EVERY instruction, from making sure there is no grease to weighing every ingredient and you will have the perfect buttercream! I have used this recipe over 100 times and it never failed me… I double and triple the portions (kitchen aid stand mixer) and before I add the butter I measure out 3 equal bowls of the cooked and whipped egg whites, then whisk them up individually with the butter and add different flavours, it saves so much time!

  10. #
    Perpetual — September 3, 2018 at 2:55 pm

    I just tried this recipe and it was amazing. Search for the best swiss meringue buttercream is over. Next time I’m going to try it with the flavours. Thank you so much for this recipe

  11. #
    Chelsie — August 31, 2018 at 6:33 pm

    This looks amazing. But i do have a question… im trying to find a recipe for a buttercream that isnt made with powered sugar, but that also doesnt have to be kept cool. My italian buttercream melts every time… help!

  12. #
    Victoria — August 22, 2018 at 6:34 pm

    Holy cow! This turned out awesome. Better than other recipes / blogs I’ve followed before.

    I think my search is over!

    I love that you included flavoring options. I used 1/4 teaspoon espresso powder for every cup of buttercream and it’s perfect.

  13. #
    Isabelle — August 13, 2018 at 8:13 am

    Roughly what’s size cake will this recipe cover?

  14. #
    Meghan — August 9, 2018 at 11:07 am

    I have always been in love with the icing at my favourite local bakery… but never knew what kind of black magic they used to create their cravable icing.

    For my own cakes I usually use a whipping cream base frosting, but I was baking today with my kids and started searching the web for a not to sweet icing… I thought I’d give this a try, low and behold THIS is the icing the bakery uses!!!

    I couldn’t be happier.

  15. #
    Martha — August 2, 2018 at 7:28 pm

    Hi Tessa,
    What went wrong!
    I tried this recipe this weekend and what a disaster. I followed the direction exactly. Some of my sugar granular never dissolved. I used a digital thermometer and measured to 160F, and some of the sugar crystalized on the side of the mixing bowl. After whipping the egg white and sugar for about 30 minutes, it turned out looking like whipped butter. I just can’t imagine anyone frosting a cake with whipped butter. It showed very little evidence of egg white in the mixture. I was very excited to try this recipe, but what a disappointment.

  16. #
    Fili — July 22, 2018 at 8:00 pm

    Hi and thanks for all your work perfecting and posting your recipes! I’m really excited to try this buttercream with your chocolate cupcakes for the first time this week. However, my stand mixer has a metal bowl. Do you recommend using the metal bowl over the double boiler or should I use a different glass bowl and transfer? Either way, does this affect the timing of the other instructions, like how long to whisk the egg whites? I saw a couple others ask similar questions, but no answers posted from you yet. Hope you can help! Thanks!

  17. #
    Zareen Hussain — July 6, 2018 at 5:12 am

    how long they last outside on cakes
    especially in hot weather

  18. #
    Donna B Oliphint — July 3, 2018 at 7:50 pm

    Whelp, I just made this recipe with the addition of almond flavoring, and…..it turned out great! I was afraid my butter was too soft, but it went through every stage you showed in the video. Gotta be honest, I can’t decide which was scarier, the thin, runny stage or the curdled stage. Thanks so much for the recipe and the video showing all of it. Can’t wait to ice my mom’s birthday cake. She’ll be 89 tomorrow, July 4th, and still living by herself and playing golf even after breaking her pelvis in 3 places this time last year!
    Blessings…

  19. #
    sheri — July 2, 2018 at 8:21 am

    @Elena Carrara : you need to beat it more and on a slightly higher speed then it will thicken up. HTH

    @Lalruatsanga: Yes I do as my mixer bowl is glass with a thick metal ring on the base and it takes and age to cool down so I use another bowl and tip the into my mixer’s bowl after ‘cooking’ HTH

    If we could get an answer on the melting though that would be great 🙂

  20. #
    sheri — July 2, 2018 at 8:12 am

    I love this recipe, its like eating a cloud! So light and fluffy sweet but not too sweet.

    I wonder if you could help me with a problem I’m having – I use this under fondant and i’m having problems with it after it comes from the fridge, it becomes soft quickly and my first attempt ended with slight bulging (I only do a thin crumb coat)

    Am I doing anything wrong to cause this?

    Thanks in advance

  21. #
    Lalruatsanga — June 11, 2018 at 10:39 am

    Can I use an any own mixing bowl to place over the shimmering water not to touch it when whisking?? Because I didn’t own a mixer bowl specified at my home !

  22. #
    Elena Carrara — June 11, 2018 at 5:31 am

    I made this buttercream to decorate the top of a chocolate cake and it was absolutely delicious! it took a bit long to make because I don’t own a stand mixer, but it turned out well:) the only problem I had was the consistency, which wasn’t as thick as I expected, but apart from that this recipe was a success! I wonder if Tessa can explain why the consistency was rather thin:) have a nice day!!

  23. #
    Jade — June 1, 2018 at 4:34 am

    Hi! May i ask why do you have to switch over to the paddle attachment when you add the butter? Will there be a difference in the buttercream if i continue to use the whisk attachment? I want to understand the science behind this

    • #
      HelpfulBaker — June 18, 2020 at 6:43 am

      I think it is because the paddle attachment helps get the air bubbles out, so it is smoother when you pipe it or spread it on.

  24. #
    Maimuna Manzoor — May 19, 2018 at 11:59 pm

    Hey i tried your swiss buttercream recipe and let me tell you its not at all easy to work with…i used it for piping rosettes and they were not at all stable but kept drooping all the time..please tell me what went wrong. .plus I did refrigerate it couple of times but every time it was out othe fridge it started to melt

  25. #
    MF — May 18, 2018 at 7:13 am

    Hi great video! Thank you !
    I was wondering if i could use pasteurized egg whites from a carton? If yes, do i need to heat it up or can I use it at room temperature?
    Thanks

  26. #
    Solyna — May 9, 2018 at 12:26 pm

    Hi i was wondering if i could use pasteurized liquid egg whites from carton? If yes, do i do the same steps(heating egg whites with sugar)?

    Thank you

  27. #
    Aby — May 3, 2018 at 11:58 am

    Hi Tessa,
    I want to use the swiss meringue buttercream for a cake decorating competition that i have to decorate at the venue. Can it withstand temp of 30- 32 C ? Or what other alternative can i use ?

  28. #
    Caroline — April 22, 2018 at 7:42 am

    Ive just discovered this recipe. I always make normal buttercream and then regret it as my cakes are always too sweet and sickly. Your icing (Swiss meringue) is absolutely delicious…. i left out the vanilla and salt and used my favourite butter, Lurpak. It’s so silkly, light and buttery and a lovely pale colour. Straightforward to make and good to pipe. My husband is licking the bowl now. Thank you so much. I will always choose to put in the little extra effort to make this in the future.

  29. #
    Bethany — March 3, 2018 at 10:52 pm

    I have used this recipe a few times. Tonight, the butter got too cold and caused a soupy mess with little specs of butter. First off, I forgot to switch to the paddle attachment so I made that change immediately. Then, i had to whip it for what seemed like eternity. It gets to the point where it is a mass like butter but sweet. I decided to keep whipping it at medium high speed for another 15 minutes plus. The butter finally warmed up a bit and I eventually had the best-textured, fluffiest and divine tasting frosting yet! If it gets soupy – just keep beating. Might take 25 – 30 minutes. Also, it tastes wonderful on this white cake recipe I found. It is a combo made in cupcake heaven:

    https://www.kingarthurflour.com/recipes/tender-white-cake-recipe

  30. #
    mia — March 2, 2018 at 9:33 pm

    This will only work if you use fresh eggs and not egg whites from a box. Egg whites from a box will not whip stiff enough. If you are using them add 1/4 of a teaspoon of cream tartar per egg white, 5 for this recipe. Otherwise you will end up with a ‘soup’. I also had to watch while adding butter and was able to add half the portion before I started to notice the butter turning into ‘soup’.

  31. #
    Sylvia — February 1, 2018 at 6:44 pm

    Hello, I need to make a cake 2 days before the event and drive 6 hours with it. How do you suggest I store the cake before transporting it? It will have swiss meringue buttercream flowers decorations. Will it hold up?

  32. #
    Stephanie — January 24, 2018 at 7:34 am

    Tessa,
    Sorry, I thought of a third question. If the swiss meringue won’t stay nice in hot and humid weather, can you do half butter/half shortening to make it more stable? Thanks again!!
    Stephanie

  33. #
    Stephanie — January 24, 2018 at 7:29 am

    Tessa,

    I have two questions. I am baking cupcakes for a wedding in the middle of September in Eastern PA. My first question is how does your Swiss Meringue Buttercream hold up in the heat if it’s still 80 degrees and humid in Sept? The second question can I use the flavor ideas you have posted under how to make perfect buttercream for the swiss meringue buttercream recipe? Thanks so much and I hope to hear from you soon!
    Stephanie

  34. #
    gemma — January 7, 2018 at 6:12 am

    hi mine went a bit lumpy and could still see butter bits what do I do?

  35. #
    Nicole — December 10, 2017 at 3:38 am

    Thank you for your tutorial. You broke it down well. One question: I want to make this passionfruit flavored. Can I use passionfruit fruit juice? And how much? I have no clue what’s the best way to flavor it. Thank you in advance.

  36. #
    Vida Somodio — November 27, 2017 at 3:55 pm

    I tried making swiss meringue buttercream using only hand mixer but it is very soft as in runny. My hand mixer don’t have paddle attachment, i only used the whisk. What could be the problem?? I followed every single step in the video.Thank you.

  37. #
    Diane — November 13, 2017 at 12:56 pm

    Tessa,

    I’m making monster cupcakes and smash cake, which of the buttercream would you recommend the Italian or the Swiss? I need it to be stiff enough that monster ” fur” stays stiff.

  38. #
    Marisa — November 13, 2017 at 8:59 am

    can you use the pasteurized egg whites that come in a carton for this swiss meringue buttercream?

    • #
      Tessa — November 14, 2017 at 5:27 pm

      I generally find the best texture comes from fresh egg whites!

  39. #
    Donna — October 31, 2017 at 8:43 pm

    One more question. How does it do under fondant?

  40. #
    Donna — October 31, 2017 at 8:41 pm

    Hi. I only have a standard mixer. Can I still make this work? I’m tired of sickeningly sweet buttercream.
    Thanks in advance!

  41. #
    Cornelia — October 21, 2017 at 12:24 am

    Hello Tessa, first of all, thank you for taking me up in your comunity.
    In Germany you have a very very good type of buttercream, made with custard.
    I find it lighter than pure buttercream.
    You prepare a custard (normally in Germany you use a powder, but you can prepare it all homemade), but with more sugar, when that is cold enough, you mix it and add, always mixing, butter at room temperature.
    Try it, you can eat ten times the quantity of normal buttercream without feeling heavy… 😀

  42. #
    Nisha — September 29, 2017 at 11:56 pm

    Hi Tessa
    Thank you for sharing your recipe. I used it for a naked cake, it looked spectacular and tasted delicious.

  43. #
    rawan Alshaban — September 25, 2017 at 4:43 pm

    I LOVE LOVE LOVE swiss meringue buttercream, it changed my life and it gives my cake a more delish taste. but i wanna ask what do u do with the egg yolks, i tried making pastry creme but it turned too runny i guess i want it fluffier for filling a cake, because it kind of melted in my cake

  44. #
    Vna — August 28, 2017 at 10:33 am

    Hi Tessa,

    I wanna give a try of your SMBC recipe, but might need to mix it with shortening as I need to let the cake out at diff room temperature and scared that without shortening it’ll melt easily.

    Any suggestions for the one mix with shortening? And lastly, can I do the double boiler using another bowl and transfer it to the stand mixer after instead of using my stand mixer bowl directly?

    Thanks a lot!

  45. #
    Marco — August 17, 2017 at 7:11 pm

    Hey Tessa, me going to make this for my daughter’s 11 the birthday cake next week. I was wondering if I can use salted butter instead? Thanks it look goot!

  46. #
    Sj — July 20, 2017 at 11:54 am

    I have been looking for a stable frosting, is this frosting good with humid weather?
    Thanks!

  47. #
    Sarah — July 19, 2017 at 12:36 pm

    Would the use of powdered egg whites work ok in this recipe?
    Thanks

  48. #
    Leslie — July 4, 2017 at 7:18 am

    Just made a batch for the first time. This is awesome! Thank you for sharing a great recipe & a good tutorial!

  49. #
    angela — July 3, 2017 at 3:39 am

    I live in FL and room temp is 75 degrees, is that too warm for room temp butter? Also, after I make frosting for cupcakes, I can refrigerate but they will be sitting out, through out party, will the frosting melt at 75degress?

  50. #
    Dee Rhodes — June 26, 2017 at 8:28 pm

    I LOVE your blog and this video was fantastic! I’m a visual learner and it makes things so much easier and clearer. Also, all the ways to change the flavor of the icing was wonderful as well. You are such a lovely young woman as well as a very talented baker and writer!

  51. #
    M — May 31, 2017 at 7:05 am

    Hey! Thanks for this awesome recipe- it’s my favorite and new go-to!
    I’m making lemon blueberry cupcakes for an outdoor party in June, but I’m afraid the lemon cream cheese frosting won’t hold up in the heat, especially since it was difficult to pipe in 50 degree weather. I was wondering if cream cheese could be added to the meringue, instead of or in addition to the butter, to make it like a cream cheese swiss meringue frosting. Thank you!

  52. #
    Wilma Silva — May 24, 2017 at 2:52 am

    Hi, on the swiss meringue I can add any flavour I want like Mint, mocha?

  53. #
    Terry Joslyn — May 11, 2017 at 9:25 am

    Hi. Can you tell me if there is a particular type of chocolate to add for the swiss buttercream? Recipe calls for 2/3 cup cooled melted chocolate. I have Merckens milk chocolate disks. Would this work?

    • #
      Tessa — May 16, 2017 at 7:15 pm

      Sure!

  54. #
    Keri — May 9, 2017 at 7:32 pm

    I was wondering if you have used this to make a cream cheese frosting? My cream cheese frosting always comes out runny and I’m looking for a stiffer cream cheese frosting. Also when you are adding flavors such as chocolate do you mix it in the stand mixer after it whips up? I’m nervous about over beating the frosting and it turning into a mess. I wasn’t sure if you fold the chocolate in by hand or continue to beat it in the stand mixer? Thanks for your video it really helped me through making this (and being successful at it) 🙂

  55. #
    Tessa — May 1, 2017 at 6:42 pm

    Hi Tessa, can i reduce the amount of sugar? Since I don’t like it’s taste too sweet

  56. #
    Laurie — April 23, 2017 at 5:22 pm

    Hi Tessa
    My daughter and I tried twice to make the Swiss Meringue butter cream. The meringue was so thick and fluffy but the instant we added a cube of better it “turned to soup” according to my daughter. We were careful to make sure the bowl no longer had any warmth to it. We used room temperature butter (about 70 degrees).
    It went totally flat and no longer fluffy. We tried continuing to beat it, refrigerated it, nothing seemed to work. Any ideas?
    Thanks!

  57. #
    maria — April 21, 2017 at 7:26 am

    WOW! GREAT! A lot of helpful information …THANKS!

  58. #
    Leea — April 20, 2017 at 12:29 am

    Will this hold up well for making buttercream flowers? And will it work with the Russian piping tips for making tall tulips and such?
    Thank you

    • #
      Tessa — April 23, 2017 at 8:57 am

      This buttercream is very silky and soft. If you’re making intricate flowers I’d reccomend American buttercream so you can adjust the stiffness easily.

  59. #
    Neeta — April 8, 2017 at 11:30 pm

    Thanks ,for this recipe it’s a big hit in my house .Previously I used to make American buttercream but everyone felt it was too sweet,after trying your recipe everyone liked it .Now any cake we bake at home we use this recipient.

  60. #
    Shalan — April 4, 2017 at 4:39 pm

    Hi! I was wondering, could you substitute the sugar for a replacement like Stevia in the raw?

    • #
      Tessa — April 5, 2017 at 3:55 pm

      I’ve never tried!

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