The Swiss Meringue Buttercream frosting has become one of my favorite frostings to work with because of the smooth texture. It’s super easy to pipe or spread on cupcakes or cakes. I also love how it’s not overwhelmingly sweet like some frostings. It’s a perfect frosting to spread on cakes that are sweet themselves. I used them on cupcakes for Regan’s baptism a couple weeks ago.
Vanilla Swiss Meringue Buttercream
5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
1 lb. (4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!) Stir in the vanilla extract and mix just until incorporated. Tint with gel icing color as desired.
Yield: about 5 cups
Recipe from Annie’s Eats