Solution To Not-Sweet-Enough Swiss Meringue Buttercream

Baking By marya92 Updated 6 Oct 2016 , 7:21pm by sykescakes

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marya92 Posted 2 Oct 2016 , 10:24pm
post #1 of 6

Just wanted to share a new solution I found to my swiss meringue buttercream recipe, which some clients find too bland. I added a packet of powdered dream whip to my batch. Here's the recipe:

5 Egg Whites

1/3 c. Sugar

2 c. Unsalted Butter

2 t. Vanilla

1/2 t. Salt

1 Packet Powdered Dream Whip


  • Place egg whites and sugar in metal mixing bowl and heat over a double boiler on medium heat, stirring constantly, until temperature reaches 140 degrees farenheight.
  • Attach the bowl to the stand mixer with wisk attachment and wisk on medium speed for 10 minutes, or until meringue is at room temp. 
  • Increase speed to high and beat two more minutes. 
  • decrease speed to medium and gradually add the butter.
  • Add the vanilla, salt and Dream Whip and mix until combined.

5 replies
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MBalaska Posted 3 Oct 2016 , 1:32am
post #2 of 6

For 5 egg whites a whole cup of granulated sugar in my recipe.

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bubs1stbirthday Posted 3 Oct 2016 , 4:32am
post #3 of 6

My recipe is 4 large egg whites, 1  (Australian 250ml cup) caster sugar and 360gm butter. Vanilla etc to taste.

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Pastrybaglady Posted 3 Oct 2016 , 9:22pm
post #4 of 6

I was going to say the same as the others I use 4 egg whites to 1 cup of sugar.

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remnant3333 Posted 4 Oct 2016 , 1:45am
post #5 of 6

Thanks for the recipe because I have been wanting to try this kind of buttercream!! I am putting dream whip on my list to buy so I have it in the cabinet for my cake. 

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sykescakes Posted 6 Oct 2016 , 7:21pm
post #6 of 6

I usually use

5 egg whites
1 1/4 Cups Sugar
1 1/2 cups butter
2 tsp vanilla

And my trick to make it sweeter and creamier is to add 8g of good quility white chocolate. White chocolat is pretty much sugar, cream and vanilla so when you melt it down mix it in (make sure it's room temp!) it makes the frosting sooo yummy and no one ever guesses that it has white chocolate in it!

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