The sophisticated cousin to American buttercream, Swiss meringue buttercream uses egg whites make the frosting silky smooth with a light touch of sweetness. This buttercream recipe is perfect for decorating cakes, cupcakes, or to fill macarons and other desserts!
Once it’s a silky and smooth buttercream add vanilla extract or other flavors and mix until combined.
Make the Swiss Meringue Buttercream as instructed above, omitting the vanilla extract.
Make Swiss meringue buttercream as instructed above.
You can also make with pasteurized eggs, in which case skip the step of heating the mixture until 160 degree and go right into mixing the egg whites until stiff peaks and adding the softened butter.
*Nutrition facts are for Vanilla Swiss Meringue Buttercream