Blueberry-Coriander Buttercream Frosting


A simple Swiss meringue lightens this buttercream frosting, making it easy to incorporate add-ins such as a homemade Blueberry-Corriander Jam. "It has such a great pillowy consistency, but it's very stable" says Sasha Piligian, who shared her technique. "I can manipulate it in endless ways, folding in curd, tahini, jam—the possibilities are endless." Use high-butterfat (82% to 84%) butter, such as Kerrygold or Plugrá, for the richest taste. For a shortcut, use store-bought blueberry or blackberry jam.

cake with blueberry coriander buttercream frosting
Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis
Total Time:
30 mins
5 1/2 cups


  • 4 large egg whites, at room temperature

  • 1 cup granulated sugar

  • 2 ½ cups unsalted butter (1 1/4 pounds), softened

  • ¾ cup strained Blueberry-Coriander Jam

  • ¾ teaspoon kosher salt


  1. Whisk together egg whites and sugar in a heatproof bowl or bowl of a stand mixer. Place the bowl over a saucepan of simmering water over medium-low. Cook, whisking constantly, until sugar is dissolved and a thermometer inserted in mixture registers 160°F, about 6 minutes.

  2. Transfer bowl to stand mixer fitted with the whisk attachment, and beat on high speed until stiff, glossy peaks form and meringue is at room temperature, 10 to 15 minutes. Turn off mixer, and scrape down sides of bowl. With mixer running on medium speed, gradually add butter, 1 tablespoon at a time, beating well after each addition. Continue to beat until mixture is light and fluffy, 8 to 10 minutes. Scrape down sides of bowl. With mixer running on medium speed, beat in strained jam and salt until just combined, about 1 minute.

Make ahead

Frosting can be made up to 1 day ahead and refrigerated in an airtight container. Let come to room temperature, about 1 hour. Re-whip until fluffy.

Related Articles