There are a gazillion recipes for Swiss Buttercream out there and they are all very similar. You can find one from a source you trust and take it from there. There was one linked in the video I provided earlier, and this Martha Stewart recipe is also really popular. The recipe below is a combination of a recipe found on the food network and many others I researched. 1 C egg whites 1 1/2 C granulated sugar 2 C unsalted butter (that’s 4 sticks) at room temperature and cut into chunks. * 1 tsp vanilla extract *You could probably get away with only 3 sticks of butter if you wanted to. The finished product is very buttery, so I’ve been meaning to give it a shot with a little less butter and see if it turns out okay. This recipe makes a large batch that’s enough to generously frost a 2 layer 9″ round cake. It could easily be halved. Whip sugar and egg whites together in a double boiler until the temperature reaches 160 degrees F and sugar is dissolved. Transfer mixture to the bowl of a stand mixer. With the whisk attachment, whip until mixture is cooled and soft, glossy peaks form, about 10 minutes. Add butter a few pieces at a time until incorporated. Don’t panic if mixture appears curdled. Continue beating until butter is incorporated and frosting is fluffy and smooth. It can take 8-12 minutes. Add vanilla and beat until incorporated. To limit air bubbles, switch to paddle attachment and beat at the very lowest speed for 5 minutes. Storage: After decorating with frosting store cake/cupcakes at room temperature. To store for future use, place in an airtight container and store in the fridge. When ready to use, bring to room temperature and beat until light and fluffy.
