Prep time: 20 minutes
Serves: Frosting for 24 Cupcakes
This is the Easiest Swiss Meringue Buttercream to make – it’s silky, creamy and a dream to pipe. The original recipe was created by the amazing Lauren Kitchens, check out her site to see her awesome designs. I’ve adapted the recipe to my preference and it perfectly makes enough buttercream to generously frost 2 dozen cupcakes. There’s no double boiler / cooking involved – you just use pasteurized egg whites and powdered sugar instead – super easy!
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Pour ½ Cup of Pasteurized Liquid Egg Whites, ¼ Teaspoon Salt and 4 Cups of Powdered Sugar into your mixing bowl. Mix using the Stir setting just until the sugar is absorbed by the egg whites. Turn up the speed to Medium and let it mix for about 5 minutes. Scrape down the bowl.
Switch to medium-low speed and slowly add the room temperature butter 2 Tablespoons at a time. Add 4 Teaspoons of Vanilla Extract and food coloring if you want colored buttercream. Turn the speed back up to medium and mix for 10 minutes. Scrape the bowl half way through. The buttercream should be light, silky and creamy.
*If it feels too soft, place into the refrigerator for about 15 minutes and mix again for 30 seconds. It will stay good at room temperature for 2 days, the ideal temp for the buttercream is 70°F or below.
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here.
-Van
