Easy Swiss Meringue Buttercream
Decorating cupcakes is one of my greatest joys. Follow my simple tips and tricks to make beautiful cupcakes for any occasion! Be sure to use my perfect Cupcake Frosting for the beautiful cupcakes that taste amazing!
Servings: 24 cupcakes
Ingredients
- 4 oz pasteurized egg whites
- 2 cups (220g) confectioners sugar
- 2 tbsp. McCormick Pure Vanilla Extract
- 1 lb (4 sticks or 452g) softened unsalted butter
Instructions
- Add pasteurized egg whites and confectioners sugar to stand mixer fitted with paddle attachment.
- Turn mixer on low, let ingredients come together. Then turn on high speed for 3-5 minutes, or until egg whites and sugar are fully incorporated.
- With mixer off, add in the extract and mix on low speed until just combined.
- Now start adding in butter, about 1/2 stick (4 tablespoons) at a time. After each addition, let the mixer run of medium-high speed until the butter is mostly incorporated. It can take about 3-4 minutes just to add in the butter.
- Once all the butter is added, turn the mixer on high speed and let it whip for at least 5 minutes. (I have let it go for as long as 10)
Notes
It is important to use PASTEURIZED eggs for this recipe. You can purchase pasteurized eggs in most grocery stores. If you are unable to find pasteurized eggs, I would not attempt this recipe.
A few things to talk about. The original recipe calls for 2 full pounds of butter and 16 ounces of confectioners sugar. I decreased my version considerably… I only used 1 pound of butter and 8 ounces of confectioners sugar. I found that this amount of ingredients was perfect for my 5 quart KitchenAid and that it was plenty of frosting to cover 24 cupcakes.