Honey Swiss Meringue Buttercream

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Honey Swiss Meringue Buttercream

by Claire Marie Chang

Spoil yourself with these delicate Earl Grey Cupcakes that is moist, fluffy and tastes good with Honey Swiss Meringue Buttercream!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 17 mins Ready in : 37 mins Serves : 2-4 Servings


(Ensure all ingredients are at room temperature)

  • 2/ 100-120g Egg Whites from 60-65g Eggs
  • 35g Brown Sugar
  • 250g Unsalted Butter, softened
  • 35g Honet
  • ¼ – ½ tsp Vanilla Bean Paste/Extract (Optional)
  • Sea salt to taste.


  1. Prepare a Bain Marie/Water Bath.
  2. Combine egg whites and sugar in a grease proof metal/glass bowl.
  3. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
  4. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
  5. Once ready, remove from the heat.
  6. Using the whisk attachment, start at med till a solid white meringue forms and then switch to Med High. It takes about 5 minutes.
  7. Once the mixing bowl feels cool to touch, switch to the Paddle attachment.
  8. At low speed, add butter cubes one at a time until fully incorporated.
  9. Turn to med high speed and whip for 5 minutes. Reduce to medium speed and whip for 2-3 minutes.
  10. Add Honey, Vanilla and Sea Salt to taste. Whip at low speed till well combined.

* This buttercream keeps up to 3 days chilled or frozen up to a month.

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