AuthorHeather WallaceCategoryfrOstingDifficultyIntermediateThe Secret to Pure Indulgence: Amaretto Swiss Meringue Buttercream
There’s something undeniably luxurious about Swiss meringue buttercream, and when you infuse it with the delicate warmth of amaretto, it becomes pure magic. This Amaretto Swiss Meringue Buttercream is a silky-smooth, not-too-sweet frosting with a whisper of almond and a touch of boozy sophistication that lingers just long enough to keep you coming back for more.
The buttercream starts with a base of fluffy, glossy meringue whipped to perfection, then blended with creamy butter until it’s impossibly smooth. A splash of amaretto adds depth, transforming the frosting into something truly extraordinary. It’s the perfect complement to cakes like chocolate, vanilla, or almond, but let’s be honest—it’s good enough to eat by the spoonful...which I may have done.
Whether you're frosting cupcakes for a celebration or elevating your everyday bakes, this buttercream adds a touch of elegance and indulgence to every dessert it graces. Pro tip: Pair it with a sprinkle of toasted almonds for that extra wow factor.
Would you try this on your next bake? Let me know what flavor combinations you’d dream up!
In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 Minutes.
Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 Minutes.
Reduce speed to low and continue to beat until cool, about 15 Minutes more.
Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat. Set aside to cool.
Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed. The mixture may curdle before coming together.
Gradually beat in the melted and cooled white chocolate.
Slowly stir in 6 tablespoons of Amaretto Liqueur, scraping the sides to incorporate.
Re-beat occasionally to maintain a smooth texture.
Ingredients
Directions
In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 Minutes.
Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 Minutes.
Reduce speed to low and continue to beat until cool, about 15 Minutes more.
Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat. Set aside to cool.
Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed. The mixture may curdle before coming together.
Gradually beat in the melted and cooled white chocolate.
Slowly stir in 6 tablespoons of Amaretto Liqueur, scraping the sides to incorporate.
Re-beat occasionally to maintain a smooth texture.