This frosting is super rich, smooth, and buttery. and I can’t lie, I love butter. So, I think this recipe rocks! It is a lot different than a typical buttercream, but it’s sturdy=great for stacking cakes and more elegant/gourmet=perfect for fancy cakes. It’s also great because you can add so many different flavors: lemon or strawberry for example.
This recipe can seem a little complicated, there are a few steps. I recommend reading the entire recipe before starting. And if you have any questions, please don’t hesitate to comment or email!
Swiss Meringue Buttercream (adapted from a few different recipes I’ve found)
Things that will be helpful, but are not required:
2/3 C Egg Whites (from about 5 Large eggs)
1 C Sugar (not powdered!)
1 pinch of salt
1 1/2 C (3 sticks) unsalted butter cut into 1T bits, room temp
1 tsp vanilla
Transfer this mixture to your standing mixer. (I definitely recommend standing mixer, but it’s doable with a hand mixer too!) Use the whisk attachment and turn it on high. Let whip until the egg mixture becomes room temperature (the bottom outside of the bowl no longer feels warm) and you have pretty glossy peaks forming:
this can take anywhere from about 5-10 minutes
note: those are 2 Tblsp slices, I cut them in half before adding.
after you’ve added all the butter, it might look kind of weird:
a little soupy and probably not what you were expecting. Fear not! We’ll fix it.
- Turn your mixer on high, and whip away!
Isn’t it pretty??
Because of the high butter content in this frosting, you will want to store the frosted cakes/cupcakes at room temperature. Otherwise, it will probably melt, or if you refrigerate it, it will become hard. Also be careful if you’re piping with it, since you’re holding it in warm hands, it can melt even faster.
If you want to store for future use, you can store it in the fridge in an airtight container for up to a few weeks. Before using, bring to room temperature, and whip to get light and fluffy.