The easiest and most velvety Swiss Meringue Buttercream that will work every time!
HOW TO MAKE IT
Let's make it!
2.5 - 3 cups
Heat egg whites
Warm the egg whites and sugar to 160F
Make the meringue
Transfer to stand mixer and beat to stiff peak
Add room temperature butter, one cube at a time, and beat to incorporate
Beat until fluffy
Add flavoring such as vanilla and continue beating until light and fluffy
Make it into a Chocolate Swiss Meringue Buttercream
Or perhaps a fruity blueberry one
Get the full recipe
Use it on cakes, cupcakes, cookies, etc.
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