So, I'm not going to lie... I make a mean cupcake and over the Forth of July weekend I decided to kick them up a notch with some kick ass Swiss Buttercream Icing . I picked up the recipe from fellow food blogger HowToEatACupcake. No joke this was the BEST cupcake I have ever made. The soft cloud of meringue-like icing sat on top of a moist crumbly cupcake. I couldn't resist topping them with blueberries and raspberries - it was Froth of July after all! The recipe below is a direct pickup from HowToEatCupcake, I wouldn't change a thing with this recipe - it's amazing!
Swiss Meringue Buttercream
Makes about 4 cups (enough to frost 24 cupcakes)
Ingredients
4 large egg whites
1 1/4 cups sugar
1 cup (2 sticks) unsalted butter, at room temp
2 teaspoons vanilla extract
Directions
Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add vanilla extract and continue beating 2 minutes to eliminate air bubbles.
For Chocolate SMBC: Reduce vanilla extract to 1 teaspoon. Add 1/2 cup melted and cooled semisweet or bittersweet chocolate and 3 tablespoons unsweetened cocoa powder while beating on low speed.
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