Swiss Meringue Butter. Its smooth silky sweet but not cloyingly so. Made by whipping cooked egg whites this frosting is sure to take your cakes and cupcakes up a notch.
For vanilla bean buttercream add 1 tablespoon vanilla bean paste or 1 vanilla bean for every 5 cups buttercream and beat until incorporated. Swiss meringue buttercream tastes too buttery I made SMBC yesterday and it just tastes way too buttery almost like buttered popcorn. When you want a light creamy smooth buttercream there are two choices Swiss or Italian buttercream.
Made by whipping cooked egg whites this frosting is sure to take your cakes and cupcakes up a notch.
It pipes and smoothes beautifully. Its luscious enough for Team Frosting but sophisticated enough for Team Cake. Swiss meringue buttercream is more refined. Swiss meringue buttercream is made from whipping up egg whites with sugar to make a thick meringue and then whipping in butter.