Nutmeg Swiss Meringue Buttercream
The classic and most beloved of buttercreams tweaked for the Christmas season! These few ingredients transform into a silky, light, and sweet frosting that compliments all cakes perfectly. You need this recipe in your cake decorating arsenal especially if you’re pairing it with my Eggnog Cake and Eggnog Fondant.
Nutmeg Swiss Meringue Buttercream
The classic and most beloved of buttercreams tweaked for the Christmas season! These few ingredients transform into a silky, light, and sweet frosting that compliments all cakes perfectly. You need this recipe in your cake decorating arsenal especially if you’re pairing it with my Eggnog Cake and Eggnog Fondant.
Servings Prep Time
35ounces 40minutes
Cook Time
5minutes
Servings Prep Time
35ounces 40minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Scale all ingredients
  2. Whisk sugar and meringue powder together in the bowl of a stand mixer with the whisk attachment
  3. Combine egg whites and sugar mixture in the bowl
  4. Heat over boiling water to 135˚F (all sugar should be dissolved)
  5. Whip on high speed for 20 minutes in stand mixer or until room temp
  6. Change to paddle attachment, set to medium speed and slowly add the shortening, then butter
  7. Beat till fully incorporated and light in color
Recipe Notes

I use a kitchen scale when I do just about all of my baking. I highly suggest having one as they are the best way to ensure your ingredients are added in the proper amounts.

This may seem to “break” at some point, where the butter may look curdled. No worries, keep beating and it comes back together.