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Raspberry Swiss Meringue Buttercream

Smooth, buttery swiss meringue buttercream made with freeze dried raspberries for a bright, tart flavor.
Prep Time 20 minutes
Cook Time 10 minutes

Equipment

  • double boiler to cook the meringue
  • stand mixer fitted with a whisk attachment to whip the meringue

Ingredients

  • 4 egg whites from four large eggs
  • 224g or 1 cup plus 2 tablespoons fine granulated sugar
  • ½ tsp fine sea salt
  • ¼ tsp cream of tartar
  • 2 tsp pure vanilla extract
  • 35g freeze dried raspberries
  • 339g or 3 sticks unsalted butter softened

Instructions

  • Have the butter at room temperature.
  • Find a heatproof bowl (glass or metal) that will fit over a medium sized pot. Fill one third of the pot with water and set over medium low heat.
  • Once the water is at a simmer, set the egg whites in the bowl you’ve selected and as you pour the sugar in, whisk to combine. Once this is well mixed, set over the simmering water.
  • Keep a small rubber spatula handy and stir the mix frequently, scraping up the sides of the bowl to ensure all the sugar melts.
  • Check the sugar often by stirring then raising the spatula so that some of the mix falls, as it does pinch a bit between your fingers; if you can detect any sugar granules it needs more time. If you cannot, it’s done.
  • Transfer the egg mix to the bottom of a clean bowl of a stand mixer and affix the whisk attachment. Start whisking on low then work up to medium. Add the cream of tartar.
  • Whisk the meringue until it can hold stiff peaks: you should be able to turn the whisk upside down and the meringue won’t droop. As it’s whisking, add the vanilla and salt.
  • Once you have stiff peaks, grind the freeze dried berries in a food processor then sift it over the meringue. Discarded the seeds and bigger bits.
  • Turn the mixer on low, and, one tablespoon at a time, add the butter - no need to wait until each pat is incorporated, just work slowly. Once all the butter is in, the buttercream will look broken, don’t worry! Keep whisking until the buttercream is thick and you can swipe your finger into it and it’s got a smooth texture.

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