How to Make Perfect Swiss Meringue Buttercream with a step-by-step video with tips and tricks along the way in case you mess up. Plus a list of flavor customization ideas! (Can be made ahead of time.)
Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. This may take several minutes. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.
This makes enough frosting to generously frost a 9-inch two layer cake or about 2 dozen cupcakes. This recipe can easily be doubled.
Swiss Meringue Buttercream Recipe https://handletheheat.com/how-to-make-perfect-swiss-meringue-buttercream/ August 19, 2015