"Discover the luxurious Swiss Meringue Buttercream recipe – perfect for cakes and cupcakes. Rich, smooth, and not overly sweet, ideal for all your dessert needs."
Place over a pot of simmering water (double boiler) and whisk constantly until sugar dissolves and mixture is warm.
Transfer to a mixer and whip until stiff peaks form and the mixture is cool.
Gradually add room temperature butter, mixing well after each addition.
Add vanilla extract and a pinch of salt, and continue whipping until smooth.
Optional: Add food coloring or other flavor extracts as desired.
Notes
Ensure all utensils are grease-free to get stiff peaks in your meringue.
• Gradually add sugar to egg whites for a smoother consistency.
• Butter should be at room temperature for easier incorporation.
• Whip until buttercream is silky and smooth for the best texture.
• Store in an airtight container in the fridge if not using immediately.