Vanilla Swiss Meringue Buttercream

Chocolate Cupcake with Vanilla Swiss Meringue Frosting and Cookie

Chocolate Cupcake with Vanilla Swiss Meringue Frosting and Cookie

Makes enough to frost 15-18 cupcakes generously.

Ingredients

  • 4 ounces (1/2 cup) egg whites

  • 8 ounces (1 cup) granulated sugar

  • 8 ounces (2 sticks) unsalted butter, at room temperature

  • 1/2 teaspoon vanilla extract

Instructions

  1. Mix egg whites and sugar together in a heat-proof bowl.

  2. Place bowl on top of a boiling water bath and whisk until frothy (about 240 F). Coat the back of a spoon with the mixture to double check that all granules of sugar are completely dissolved. Allow mixture to cool before continuing.

  3. Transfer mixture to the stand mixer bowl with a whip attachment. Whip on high until stiff peaks form (about 5-8 minutes).

  4. Add butter, a tablespoon at a time, into the mixture while whipping on high. The frosting will deflate and then eventually look broken. Do not fear. Continue mixing and adding butter a tablespoon at at time until the frosting gets smooth and fluffy.

  5. Add vanilla extract. Mix until just combined.

cookie dough filled cupcake topped with chocolate chip cookie
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american dessertVicky Phamcupcakes, vanilla swiss meringue buttercream, swiss meringue, buttercream, frosting1 Comment