2026 Nov 9th

Why does Swiss meringue buttercream taste like straight butter?

The question

Why does Swiss meringue buttercream taste like straight butter?

Answered by Amani Khehra, Chicken Pieces (Calgary)

The short answer

I get asked this a lot here in Canada by home bakers.

Your ratio is low on sugar. Two twenty sugar against three forty butter is too much butter, push the sugar toward three hundred grams.

Serve it at room temperature, beaten glossy. Cold buttercream just tastes like butter. Add a heavier hand with rose water and salt too.

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Frequently Asked Questions

The following operator questions are answered with cited sources. Every FAQ links to the community thread, buyer guide, or regulator page it was researched from.

Why does Swiss meringue buttercream taste like straight butter?
The sugar ratio is low, 220g sugar against 340g butter. Push sugar toward 300g, serve at room temperature beaten glossy, and add a heavier hand with rose water and salt.

Source: Why does Swiss meringue buttercream taste like straight butter? - r/Baking

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References: Health Canada - Food Chemical Contaminants - CFIA - Food Safety for Industry - CFIA - Food Safety for Industry.

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