Swiss Meringue Buttercream can look intimidating, but really, it is totally doable! And the glorious satiny smooth delight makes up for it. What I love best about it is that it’s stable and resilient — looks good on cake but totes better on cupcakes! This recipe makes as much frosting for up to 14 cupcakes.
Method
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In a double boiler, whisk together egg whites and sugar until sugar melts and the mixture reaches 70°C while you stir it continuously for about 5 minutes.
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After that, transfer the mixture into a clean mixing bowl with a whisk attachment. Now, whisk on low speed for a minute, then slowly increase the speed to medium-high for 10 minutes and then beat until hard peaks form and the mixture is cool when touched.
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Cut vanilla pod lengthwise and scrape the seeds from inside.
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Now, switch to a paddle attachment. Add butter slowly, one cube at a time with those scraped vanilla beans. Make sure that the butter is fully incorporated before adding the next one. The mixture might curdle, but that's normal so you don't have to panic. Go on beating the mixture until it looks smooth. When the frosting reaches the right consistency, you will start hearing slapping sounds.
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Swiss Meringue Buttercream can't be frozen so make sure you use it all up!
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Substitute 2 teaspoons of pure vanilla extract for vanilla beans if you wish to.
