Swiss Buttercream Frosting
Time: 30 Minutes
Servings: 5 Cups
Ingredients
- 6 Large Egg Whites, room temperature
- 1 C Granulated Sugar
- ¼ tsp Salt
- 4 Sticks (2 cups) Unsalted Butter, cut into small pieces and softened
- 2 tsp Pure Vanilla Extract
Instructions
- Bring a few inches of water to a simmer in a medium saucepan over medium heat.
- Whisk the egg whites, sugar, and salt together in the bowl of a stand mixer.
- Set the bowl over the simmering water (do not let the bottom touch the water).
- Cook while whisking constantly until the sugar dissolves and the mixture is warm to the touch, about 3–5 minutes.
- Transfer the bowl to your stand mixer fitted with the whisk attachment.
- Beat on medium-high speed until the mixture is cool and stiff, glossy peaks form, about 5 minutes.
- Add the butter a few pieces at a time, allowing each addition to fully incorporate before adding more.
- Continue beating even if the frosting looks curdled — it will come together and become smooth and shiny.
- Mix in the vanilla extract.
- Beat for an additional 3–5 minutes until light, creamy, and fluffy.
Perfect for:
- Smooth cake coatings
- Sharp, clean edges on layer cakes
- Piping flowers and borders