Simple Swiss Buttercream
Swiss meringue buttercream has a better flavor and texture than American buttercream. Once you try it, you will want to use it on all of your cakes and everything else!
Swiss Meringue buttercream is my favorite of the meringue frostings because it is not overly sweet or challenging to make, and this method uses pasteurized egg whites in the process – Hooray!! It is simple enough to use for everyday baking, but the flavor is a special occasion worthy.
Swiss Meringue Buttercream keeps well overnight at room temperature without drying out or forming a crust-like American buttercream will. You can completely assemble your cake ahead of time without taking up space in the refrigerator, and it will look and taste just as good the next day!
Give it a try…you’ll love it.
Simple Buttercream Frosting
Silky, creamy, and smooth buttercream frosting recipe that is so easy anyone can make it. My buttercream does not crust. It is a meringue-based frosting, so it has a slight shine and chills nicely in the fridge. It takes 10 minutes to make and is fool-proof! Light, fluffy, and not too sweet. It's down-right perfect.
Ingredients
- 16 oz butter room temperature.
- 16 oz 16 oz powdered sugar sifted
- 1 tsp vanilla
- 1 tsp salt
- 4 oz pasteurized egg whites
- 1 small drop purple food coloring (optional) for whiter frosting
Instructions
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Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes.
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Add in butter in chunks and whip with the whisk attachment to combine. It will look curdled at first, which is normal. It will also look pretty yellow. Keep whipping.
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Whip on high for 8-10 minutes until it's very white, light, and shiny.
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Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required, but if you want creamy frosting, you don't want to skip.