Swiss Meringue Buttercream is a silky and luxurious frosting that's perfect for cupcakes and cakes. It has a light, airy texture and a delightful sweetness. This recipe yields a creamy and stable buttercream that's easy to work with and holds its shape beautifully.
Ingredients: 4 large egg whites. 1 cup granulated sugar. 1 cups unsalted butter, at room temperature 3 sticks. 1 teaspoon pure vanilla extract.
Instructions: In a heatproof bowl, combine egg whites and sugar. Place the bowl over a pot of simmering water double boiler and whisk constantly until the sugar has dissolved, and the mixture reaches 160F 71C. Remove the bowl from heat and beat the mixture with an electric mixer on high speed until stiff, glossy peaks form and the bowl is cool to the touch. This will take about 10-12 minutes. Reduce the mixer speed to medium and add the butter, one tablespoon at a time, making sure each addition is fully incorporated before adding more. This may cause the mixture to look curdled, but continue beating until it becomes smooth and creamy. Add the vanilla extract and beat until well combined. Use the Swiss Meringue Buttercream to frost your cupcakes, cakes, or other baked goods. Enjoy!
Prep Time: 20 minutes
Cook Time: 15 minutes
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