My Favorite Buttercream Recipe

I make Buttercream frosting many times during the week. I have had buttercream with powdered sugar, Italian buttercream, whipped cream frosting, cream cheese frosting, etc. Even though it takes longer, I prefer swiss buttercream. It is light and is not too sticky sweet.

Ingredients

8oz of egg whites
16 oz of granulated sugar
1/4 ts salt
16 oz of butter
1 ts of vanilla or flavoring of your choice

Directions

Start with a double boiler and start with first 3 ingredients.
Continuously stirring until it reaches 141 degrees on candy thermometer
Carefully pour into a stand mixer with a whip attachment.
Once it has cooled and is a medium to stiff meringue stop the mixer.
Change to the paddle attachment and start mixing on low while adding the
room temperature butter in small pieces. Then start mixing on medium speed and add vanilla.

If will start to look runny and after a few minutes in will thicken. This takes about 10 minutes in the mixer. Once its done it should hold its shape on a spoon.

This is what I used for this lemon coconut cake. You could add lemon or coconut extract to the buttercream.

Here it is on some key lime cupcakes.

I would love to hear what your favorite frosting is. Also join me on facebook and continue the conversation. You can sign up for updates in the top corner.

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