Swiss Meringue Buttercream Recipe
"Swiss meringue buttercream is supremely better in both flavor and texture than American buttercream. Once you try it, you will want to use it on all of your cakes, cupcakes, cookies, everything! It is silky, pipes beautifully, and is very stable...."
INGREDIENTS
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7 large (210 grams or 7 oz) egg whites
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2 cups (400 grams) granulated sugar
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1 1/2 cups (3 sticks) unsalted butter, softened*
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2 tsp vanilla extract
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1/4 tsp salt (we use non-iodized fine sea salt)
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