Monday, October 20, 2008

Swiss Meringue Cream Cheese Buttercream

There are these French Meringue Buttercream, Italian Meringue Buttercream and here I found this Swiss Meringue Buttercream. 'French' and 'Italian' used sugar syrup whereas 'Swiss', the sugar is melted with the egg white then it is whisk until meringue. This is lighter, less creamy and easier to make. Following is the recipe which I have made changes and adjustment to my own prefer.


2 large egg white (about 80g)
70g caster sugar
100g margarine/butter }cut into small cubes
100g cream cheese }and chilled

1. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
2. Whisk constantly until sugar has dissolved and the mixture is warm to the touch (about 60C).
3. Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until stiff peaks (but not dry).
4. Reduce to low speed, continue beating until the mixture is fluffy and cooled.
5. Switch to paddle attachment, on medium-low speed slowly add in the chilled margarine/butter and cream cheese cubes few at a time.
6. Beat until well combined after each addition. (If it curdle, beat on medium-high speed until smooth. If this can't help, put the frosting in the fridge until it is slightly harden. Then add in some more chilled butter cubes and beat until smooth.)
7. Beat on low speed to eliminate any air bubbles, about 2mins.
8. Stir with a rubber spatula until frosting is smooth.
9. Put in an air tight container and keep in the fridge.


Zack said...

Hi Happy Flour,

I was wondering the consistency of the frosting; is it easy to pipe because I wanted to use this as my cupcake frosting :) I was hoping it could stay in shape for some time (if left out in the open)

Then again, cream cheese does have a firm consistency so it would be like substituting half of the amount of butter in the frosting right?

Happy Flour said...

Hi Zack,

The consistency is the same as butter cream. However I am not sure this can stay in shape at room temperature for how long. I only used this as a filling for macarons and swiss roll.

katie said...


Just foudn your post browsing for cheese cheese swiss meringues buttercream!

I hav made swiss meringue (egg whites heated to 140) with success for a wedding cake. Now my sister is getting married and we are thinking of doing a cream frosting.

How spreadable is this frosting? That is, is it good for wedding cakes?

thanks for the help!

Happy Flour said...

Hi Katie,

I don't use buttercream for frosting, so I am not sure whether is this good for wedding cake. So far I don't face any problem with this Swiss meringues buttercream. Why don't you try it on a cake first, then maybe you can make adjustment on the butter or cream cheese.

katie said...

OMG... this was so good! I put in some pureed freeze dried strawberries and it was perfect! Thankyou!

Happy Flour said...

Hi Katie,

You are welcome, glad that you also like it.

Anonymous said...


Can I use normal butter like scs etc ?

If not where to get this Swiss butter ?- Cold Storage or Ntuc ?

Thanks, love your blog.

Happy Flour said...

Hi Linda,

You can use any butter or margarine.

javapot said...

hi, must have missed this earlier. thanks for sharing this recipe as still planning on making macarons and wondering about what to do with the filling so this works out perfectly.