Description
A creamy and rich frosting perfect for cakes, cupcakes, and cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a heatproof bowl, combine the egg whites and sugar. Set over a pot of simmering water, whisking constantly until the sugar dissolves and the mixture is warm.
- Remove the bowl from heat and beat the mixture on high speed until stiff peaks form and the bowl is cool to the touch.
- Gradually add in the softened butter, mixing on medium speed until the mixture is smooth and silky.
- Add the vanilla extract and a pinch of salt, mixing to combine. Give the frosting one last whip to ensure everything is well blended.
Notes
Store any leftover Swiss Buttercream in an airtight container in the refrigerator for up to one week. Allow it to come to room temperature and re-whip before using.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Whipping
- Cuisine: Dessert
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 30g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg