Hibiscus Swiss Meringue Buttercream

For your most memorable cakes, cupcakes, and pull-aparts, we recommend this exquisite finishing touch. So much more than just another sweet icing, the surprising and delicate flavour of hibiscus permeates every smooth and perfect bite. This is the one they’ll be talking about for years to come!

Prep Time
20 minutes
Cook Time
10 minutes
Pink Swiss meringue buttercream frosted cake on a cake stand decorated with flowers, greenery, and berries
approximately 6⅓ cups
For the hibiscus flavouring:
  • 4 tbsp (37 g) pure organic hibiscus tea, loose-leaf
  • ½ cup (125 ml) water, boiling
For the Swiss meringue buttercream:
  • 8 egg whites
  • 2⅓ cup (467 g) Redpath® Organic Granulated Sugar
  • ½ tsp (3 g) salt
  • 2⅔ cups (605 g) butter, cubed
  • 1½ tsp (7 ml) pure vanilla extract
  • 1 recipe hibiscus flavouring (above), strained and cooled
For the hibiscus flavouring:
Step 1

In a small bowl or measuring cup add the hibiscus tea and pour the boiling water over the tea; steep for 15 minutes.

Step 2

Strain, gently pressing down on the solids to release as much liquid as possible. Allow the hibiscus flavouring to cool completely. Set aside.

For the hibiscus Swiss meringue buttercream:
Step 1

In a medium pot, bring about 2 inches of water to a simmer.

Step 2

In the bowl of a stand mixer, place the egg whites, the Redpath® Organic Granulated Sugar, and the salt. Whisk together.

Step 3

Place the bowl onto the pot of simmering water. Make sure that the bottom of the bowl does not touch the surface of the water. Whisk until the temperature of the mixture reaches 160°F (71°C), and sugar has completely melted.

Step 4

Remove bowl from heat and wipe dry the bottom of the bowl. Transfer bowl onto the stand mixer with the whisk attachment. Whisk on medium speed until meringue is glossy and is cooled to room temperature; the bottom of the bowl should also feel cool to the touch.

Step 5

Switch to the paddle attachment and on medium-low speed begin to slowly add about a tablespoon or two of the room temperature butter into the meringue. Add more only when the previous portion of butter has been fully incorporated into the meringue. Continue with the remaining butter. Scrape bowl periodically.

Step 6

Once all the butter has been incorporated, add in the vanilla extract. Blend to incorporate. Add in the hibiscus flavouring. Blend to fully combine. 

Step 7

Transfer some of the buttercream into a piping bag fitted with a large round tip (or desired piping tip). Pipe buttercream on cupcakes, cakes, or use as a filling.