A light and fluffy buttercream frosting that perfectly covers cakes and cupcakes. This frosting is not as sweet as the traditional American buttercream that we all know and love, but when made right it can be just as good!
Swiss meringue buttercream is a favorite to many cake decorators because of the smooth finish it gives to cakes. The consistency is light but it holds extremely well.
If you love cakes, but don't love overly sweet toppings and fillings this frosting is for you!
Ingredients
7 egg whites, room temperature
2 C white granulated sugar
1.5 C unsalted butter, softened
1 tsp vanilla extract
Instructions
1. Bring about an inch of water to a simmer in a small pot. Place a glass or stainless steel bowl on top of the pot, being sure the bottom of the bowl is not touching the water. *Your bowl should be large enough to keep the steam from escaping.
2. Combine egg whites and sugar in the bowl and whisk for 3-5 minutes or until all sugar has dissolved -You can check if sugar has fully melted by dipping two fingers to feel around for any sugar granules - once mixture is smooth to the touch you can move on to the next step.
3. Transfer mixture to the bowl of a stand mixer and mix on medium speed for 10-15 minutes or until stiff peaks have formed and the mixture is a bright white.
4. Add butter 1-2 tablespoons at a time while mixer is on medium speed and continue whipping for 3-5 minutes. Add vanilla extract and mix for an additional 1-2 minutes.
Use this frosting to cover and fill cakes, cupcakes, pastries and more...
Enjoy!
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