{"id":24127,"date":"2021-06-01T05:00:30","date_gmt":"2021-06-01T10:00:30","guid":{"rendered":"https:\/\/www.livewellbakeoften.com\/?p=24127"},"modified":"2021-05-18T10:26:47","modified_gmt":"2021-05-18T15:26:47","slug":"swiss-meringue-buttercream","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/swiss-meringue-buttercream\/","title":{"rendered":"Swiss Meringue Buttercream"},"content":{"rendered":"

This Swiss meringue buttercream is smooth, creamy, and less sweet than traditional American buttercream. Perfect for cakes, cupcakes, cookie sandwiches, and more!<\/em><\/p>\n

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Did you know there are multiple ways to make buttercream frosting? There’s your typical American buttercream frosting, as well as Italian meringue frosting and French buttercream. <\/p>\n

In this post, I’ll be walking you through the steps for making Swiss meringue buttercream frosting from scratch. Swiss meringue buttercream is made by heating eggs whites and sugar over a double boiler, beating the mixture to stiff peaks, then mixing in some butter and vanilla extract.<\/p>\n

The end result is a frosting that’s smooth, creamy, and less sweet than American buttercream frosting. <\/p>\n

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Recipe Ingredients <\/h2>\n

Swiss buttercream calls for five basic ingredients. As long as you know how to combine them properly, these basic ingredients will result in the creamiest frosting! <\/p>\n