Swiss Meringue Buttercream Frosting recipe that's perfect for every cake flavor.
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Author Gina Kleinworth
Ingredients
4egg whites
1-1/2cupsgranulated sugar
1-1/2cupsunsalted butter at room temperature
2tsppure vanilla extract
1tspalmond extract
1pinch- pine sea salt
Instructions
Place egg whites & sugar in a double boiler. Whisk constantly until sugar is dissolved & mixture comes to approximately 160ºF.
Immediately transfer to a bowl of a stand mixer & whip on high using the whisk attachment until frosting has become thick and glossy- it will form stiff
peaks.
Continue to whip until the bowl feels room temperature to the touch.
Switch to paddle attachment & drop in butter, 1 tablespoon at a time, beating until smooth after each addition - on low.
Mix in extracts and pinch of salt
Store in refrigerator- bring to room temperature before serving.