Swiss meringue buttercream icing is known for being very stable and holding its shape well. It’s a great option for decorating cakes and cupcakes because it can be piped into a variety of shapes and designs and holds up well at room temperature. Additionally, Swiss meringue buttercream icing has a smooth and silky, light texture.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 1/2 cups unsalted butter, softened (use vegan margarine to make this a dairy free version)
- 1 tablespoon vanilla extract
Instructions:
- In a medium-sized heatproof mixing bowl, combine the egg whites and granulated sugar.
- Place the mixing bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
- Whisk the egg whites and sugar constantly until the sugar has completely dissolved and the mixture is warm to the touch, about 3-4 minutes.
- Remove the mixing bowl from the heat and transfer the mixture to a large mixing bowl.
- Using a stand mixer or hand mixer, beat the egg white mixture on medium-high speed until it becomes thick, glossy, and forms stiff peaks, about 10-12 minutes.
- Turn the mixer speed to low and add the softened butter one tablespoon at a time, mixing well after each addition.
- Once all of the butter has been added, increase the mixer speed to medium-high and continue to mix for 2-3 minutes, or until the frosting is smooth and fluffy.
- Add the vanilla extract and mix until well combined.
- Use the Swiss meringue vanilla frosting to frost your cakes, cupcakes, or other desserts.
Looking for something to use this icing on?
Try our Gluten Free Chocolate Cake, or Marble Cupcakes