Swiss buttercream frosting is very smooth, silky and of course, delicious! This thin to medium consistency frosting is perfect for filling layer cakes. Cooked egg whites make this buttercream light and fluffy.
Swiss meringue buttercream is perfect for frosting cakes or cupcakes but isn’t stiff enough for piping decorations.
How to Thicken Swiss Meringue: Cooling down your buttercream can help with consistency! Put the bowl in the fridge for about 20 minutes, just until the frosting begins to harden around the edges. Watch it carefully or the frosting will become too hard and lumpy if left for too long.
To Store: Unused frosting can be refrigerated for 4-5 days or frozen for up to 3 months in an airtight container. Bring the frosting back to room temperature and re-whip before using.
To Color: Add Icing Colors food coloring to customize your treats without adding additional liquid.
To Flavor: Substitute the vanilla extract with your favorite flavoring to take this recipe up a notch.
Light and fluffy, Swiss meringue buttercream is perfect for icing cakes and using between cake layers. Made by whipping cooked egg whites, this frosting is sure to take your cakes and cupcakes up a notch!