Swiss Meringue Buttercream is silky smooth, easy to make and strikes the right balance between sweet, but not too sweet, and buttery, but not too rich. You can spread it; you can pipe it - and you can vary the flavors. We have several flavor variations for you: vanilla, chocolate, coffee, lemon, orange and raspberry.
Low FODMAP Serving Size Info: Makes about 4 3/4 cups (855 g); 8 servings of a generous ½ cup (107 g)
Add the butter, a couple of pieces at a time, with the mixer running. Allow butter to become incorporated before adding more. Scrape down the bowl as needed. If the buttercream texture is less than super-silky smooth, it is probably too cool. Just keep beating. Also, try switching to the flat beater attachment and beat some more until smooth. If the frosting appears too soft or soupy, simply chill for about 15 minutes and beat again. One the buttercream is perfectly smooth, you can beat in any of the flavors mentioned below in Tips. Use immediately, or if you would like to refrigerate it for up to 3 days, please refer to our article on How to Reconstitute Italian Meringue Buttercream and follow those directions. You can also freeze for 1 month. Defrost in refrigerator overnight, then follow instructions for reconstituting explained in that post.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.