If you want a decadent all purpose frosting recipe, this Swiss Meringue Buttercream is it! It’s sweet, creamy, and fluffy like a cloud, with just a touch of vanilla and saltiness. Great for cakes, cupcakes, cookies, you name it!
Will Frost: 24 cupcakes (piped high) or 40+ cupcakes with a thin smooth layer or a 2-layer 12” round cake.
Store in the refrigerator for up to 5 days or freeze for up to 3 months - use an airtight container or gallon size freezer bag for storing. Bring to room temperature when you are ready to use - place in mixing bowl and beat on low speed using the paddle attachment for several minutes before frosting your cupcakes/cake.
This buttercream is so light and airy and silky smooth with a gorgeous sheen from the meringue component. The flavor is a bit like whipped marshmallow creme with a buttery richness. It works well for piping swirls and borders. Typically not used for intricate piping details.
The frosting is not shelf stable. Once decorated, cupcakes or cakes can sit indoors at room temperature for several hours (even up to 1-2 days), but should be kept out of the sun and fairly cool. If frosting becomes too soft, refrigerate and it will firm right back up. Frosting freezes well.