There are many different types of buttercream and each has different qualities or advantages, depending on its use.  One of my very favorites that I probably make more than the others is Swiss Meringue Buttercream. It isn’t overly sweet and I can easily add different flavors and colors to decorate cakes and cupcakes.

Swiss Meringue Buttercream Recipe

Ingredients

• 8 large egg whites (about 300 grams, 10.5 oz or 1 1/4 cup)
• 2 1/4 cups granulated sugar (15.7 oz or 445.5 grams)
• 12 ounces unsalted butter – softened (340 grams)
• pinch of salt
• 2 1/2 tsp vanilla

Method

• Whisk the egg whites and sugar together in the top of a double boiler. The water should be just simmering. You can also use a heatproof bowl over a saucepan of simmering water. Be sure that the bottom of the bowl is not touching the water.
• Whisk the sugar and eggs continuously while the sugar dissolves and the mixture heats. As soon as the mixture reaches 140 F or 60 C, remove it from the heat and transfer the mixture into the bowl of a stand mixer.
• Using the whisk attachment, beat the mixture on medium high speed. It will take at least 10-12 minutes. It will turn white and smooth and glossy. You want to keep beating it until the sides of the bowl are cool to the touch. If the meringue is still warm when you add the butter it will melt it so be sure to take your time. Trust me, its worth the wait!
• Once your meringue is cooled you can now switch to a paddle attachment.
• Add the butter a little at a time with the mixer on medium speed. The butter should be softened but not at all melting. Sometimes I take butter out early in the day. I have found that especially in the summer, it gets too soft. If you have this happen, you can put it back in the refrigerator to harden a little for 5-10 minutes at a time. Drop in the butter by spoonfuls. (About a tablespoon or so at a time.) After the spoonful is incorporated drop in the next spoonful. Once all the butter is incorporated add the vanilla and a pinch of salt. Increase the speed to medium high and beat for 2-3 minutes.
• If your buttercream becomes lumpy or looks thin, keep beating it on medium high. It will come together into a fluffy and creamy frosting. This can also happen if you put it in the refrigerator to use later. Once it is back to room temperature just whip it again and it should come back together.