How to Make Swiss Meringue Buttercream
Over a double boiler, whisk 1.5 cups sugar (white or brown) and 6 egg whites until sugar dissolves.
1
Place on stand mixer with whip attachment and beat until stiff meringue forms and mixture cools.
2
Switch to paddle attachment. Begin to add 2 cups unsalted butter, a tablespoonful at a time.
3
After all butter is added, add flavoring: extracts, melted chocolate, liqueur, fruit puree, etc.
4
Continue beating until mixture becomes smooth and creamy.
5
Frost your cake!
6