Blueberry Swiss Meringue Buttercream


Swiss meringue buttercream uses the magic of egg whites, sugar and butter to create this lighter than air, pillowy frosting that is worth the effort. I added the juices from a quick blueberry compote and amplified the berry flavor with a bit of Chambord black raspberry liquor. I made cupcakes here, but if you make a layer cake you can fill the middle with a good thick layer of your favorite prepared lemon curd (I love Wilkins & Son's from Tiptree England). Such a treat.


4 large egg whites at room temperature

3/4 cup granulated sugar

4 sticks unsalted butter at room temperature

1 tablespoon Chambord black raspberry liquor

1/2 teaspoon kosher salt

1/2 cup strained juices from blueberry compote (recipe to follow)


  • In the bowl of a stand mixer, combine the sugar and egg whites

  • Place the bowl over a saucepan of simmering water

  • Whisk constantly until the sugar is dissolved and the whites start to become white and frothy, about 5 minutes

  • In the stand mixer with the whisk attachment, whip the egg whites on high until stiff glossy peaks form, about 10-12 minutes

  • Add the butter about a tablespoon at a time, mixing well after each addition

  • Scrape down the sides of the bowl, and with the mixer running on low, add the blueberry juices, salt and Chambord and beat until well combined, about a minute

  • Frost the cupcakes or cake and drizzle the blueberries in the remaining juices on top, decorate with basil and or nasturtiums if desired, they do add a nice flavor hit



Blueberry Compote

3 cups fresh or frozen blueberries

1/2 cup sugar

juice and zest from 1 lemon

  • Combine the blueberries and sugar in a medium sauce pan

  • Bring to a boil and reduce and simmer for about 10 minutes or until the juices thicken slightly

  • Remove from the heat and add the lemon juice and zest and stir

  • Let cool to room temperature and strain the juices from the berries

  • Reserve 1/2 cup to add to the frosting