Raspberry Swiss meringue buttercream is light, airy, and incredibly creamy. It delivers bright berry flavor without the cloying sweetness of American buttercream and is stable enough for piping on layer cakes and cupcakes.
Why you’ll love this raspberry buttercream:
Silky and smooth with a natural berry brightness, this raspberry Swiss meringue buttercream is a refined alternative to traditional frostings. It’s less sweet, pipeable, and ideal for decorating cakes and cupcakes.
- Make the raspberry sauce ahead of time and the frosting comes together in about 30 minutes.
- Swiss meringue offers a delicate texture with only a small increase in technique compared to American buttercream.
- The raspberry sauce requires just three ingredients and about 15 minutes to prepare.
This Swiss raspberry buttercream keeps well and can be made ahead — store in the refrigerator for up to two weeks.
Key ingredient notes:
- Egg whites – Separate while cold. Fresh egg whites work best for meringue because not all carton brands whip reliably; if using carton whites, you’ll need 210 g liquid egg whites.
- Granulated sugar – This recipe uses granulated sugar, not powdered sugar, which is essential for Swiss meringue.
- Kosher salt – A small amount balances the sweetness.
- Unsalted butter – Use butter that is soft but still slightly resistant to the touch; overly warm butter can make the frosting runny.
- Raspberry sauce – Use a chilled half batch of raspberry sauce to flavor the buttercream.
- Pink food coloring – Optional, for a deeper pink hue.
How to make raspberry Swiss buttercream:
Prepare the raspberry sauce before beginning the buttercream — ideally the day before so it chills completely. The chilled sauce is important to maintain the buttercream’s texture.
1. Make the Swiss meringue
Use a double boiler or a heatproof bowl set over a saucepan of simmering water.
- Bring a small amount of water in a saucepan to a simmer.
- Whisk egg whites, sugar, and salt in a heatproof bowl and set it over the simmering water, making sure the bowl does not touch the water.
- Stir the mixture until the sugar dissolves and it reaches 160°F (about 70°C), roughly 5 minutes; rub a bit between your fingers to check that no sugar granules remain.
- Remove the bowl from heat and transfer to a stand mixer. Whisk on medium for 1 minute, then increase speed to medium-high and beat until stiff, glossy peaks form and the meringue is cool, about 8–12 minutes.
2. Add the butter
- With the mixer on medium, add cubed butter one tablespoon at a time, fully incorporating each addition before the next. The mixture may look curdled mid-process — keep beating and it will come together.
- Continue whipping until the buttercream is smooth, light, and fluffy, about 8–12 minutes.
3. Add the raspberry sauce
- Switch to a paddle attachment, then add the chilled raspberry sauce and beat until fully incorporated, about 1 minute.
- Optional: add a touch of pink food coloring for a more vivid color.
Tips for success
- Use fresh egg whites when possible. Carton whites can work but results vary; use 210 g if substituting liquid carton whites.
- Keep yolks away from whites. Even a trace of yolk prevents proper whipping, so separate eggs carefully.
- Ensure bowls and tools are grease-free. Any fat will interfere with meringue formation.
- Don’t let the butter get too warm. It should give slightly when pressed but not collapse; overly soft butter can make the frosting loose.
- A stand mixer helps. Swiss meringue requires sustained whipping, so a stand mixer reduces effort and time.
Make-ahead tips
- Prepare the raspberry purée up to a week in advance and keep it chilled. At minimum, chill the sauce overnight before adding to the buttercream.
- The buttercream can be refrigerated up to 2 weeks or frozen up to 3 months.
- If frozen, thaw overnight at room temperature and re-whip until smooth before using.
Storing tips
- Store in an airtight container in the refrigerator for up to two weeks.
- For longer storage, freeze in an airtight container for up to three months; thaw and re-whip before piping.
Swiss buttercream FAQs
American buttercream is quicker and simpler to make, and it’s very forgiving. Swiss meringue buttercream takes more steps but results in a lighter, less sweet frosting with a silky texture that many prefer for layered cakes and delicate decorations.
The most common issues are curdling (usually temporary — keep beating), soupy texture (often from overly warm butter), or a heavy taste from insufficient whipping. Follow the steps and be patient during whipping.
Stiff peaks fail to form if the whites are contaminated with fat (from yolk or greasy equipment). Separate eggs carefully and ensure all bowls and whisk attachments are thoroughly clean.
More Swiss meringue buttercream recipes:
- Vanilla Swiss Meringue Buttercream
- Chocolate Swiss Meringue Buttercream
- Salted Caramel Swiss Meringue Buttercream
- Strawberry Swiss Buttercream
Raspberry Swiss Meringue Buttercream
Ingredients
For buttercream:
- 6 egg whites (about 210 g)
- 1½ cups (300 g) granulated sugar
- ½ teaspoon coarse kosher salt
- 1½ cups (340 g) unsalted butter, softened and cubed
- ½ batch (about 100 g) chilled raspberry sauce
- ¼ teaspoon pink food coloring (optional)
Instructions
- Make the raspberry sauce before the buttercream and chill it completely. Use ½ batch (about 100 g).
- Bring a small amount of water to a simmer in a saucepan.
- Whisk egg whites, sugar, and salt in a heatproof bowl and set it over the simmering water. Make sure the bowl does not touch the water.
- Cook, stirring constantly, until the sugar dissolves and the mixture reaches 160°F (about 70°C), about 5 minutes.
- Remove from heat and transfer to a stand mixer. Whisk on medium for 1 minute, then increase to medium-high and beat until stiff, glossy peaks form and the meringue is cool, about 8–12 minutes.
- With the mixer on medium, add the cubed butter one tablespoon at a time, fully incorporating each addition. If the mixture appears curdled, continue beating and it will smooth out.
- Whip until the buttercream is light and fluffy, about 8–12 minutes.
- Switch to a paddle attachment and beat in the chilled raspberry sauce until combined, about 1 minute. Add pink food coloring if desired.
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Tips & Notes
Note 1: Carton egg whites can work but not all brands whip reliably. Use 210 g liquid egg whites if substituting.
Note 2: Butter should be soft but still resistant when pressed; overly warm butter can make the frosting runny.
Make-ahead: Raspberry purée can be prepared up to a week ahead; chill completely before adding to the buttercream.
Storage: Refrigerate up to 2 weeks or freeze up to 3 months. Thaw overnight and re-whip until smooth before using.
Nutrition
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