Swiss meringue buttercream cake

Shortcut Swiss meringue buttercream frosting is silky smooth, not too sweet, and is perfect for cakes and cupcakes. This easy recipe takes a shortcut from my classic Swiss meringue buttercream to cut down on time and eliminate cooking.

This easy Swiss meringue buttercream is made with fluffy, whipped meringue and has the perfect balance of sweetness and richness!

Made with five simple ingredients, this silky, smooth, light, buttery and not too sweet Homemade Swiss Meringue Buttercream is the perfect topping for any dessert!

Three things!First, I find it laughable it only took the sixth week into a global pandemic to find the most incredible from-scratch vanilla cake recipe, something I've been searching for now for years. But I found it. And it's amazing. You'll want to book mark this post for future birthday parties, holidays, or seasons where maybe you'll find yourself stuck inside your house craving cake. If you're wondering what other things we've done during lockdown that don't involve baking a whole cake…

This not too sweet buttercream frosting recipe is the perfect hybrid between American buttercream and Swiss meringue buttercream! It's a dream to frost cakes and cupcakes with it, and I even use it to make wedding cakes!

This is made by whipping a mixture of egg whites and sugar in a double boiler then it is whipped with butter to make a silky type of buttercream.

Experience the delight of Pipeable Meringue Buttercream, the perfect frosting for cake decorators. This silky, not overly sweet Swiss Meringue Buttercream holds its shape, making it ideal for intricate designs. Discover tips for success at Almonds and Apricots.

Swiss Meringue Buttercream is the BEST in the world of buttercream! This frosting is light and fluffy, silky smooth and creamy, super stable for decorating cakes and cupcakes.

This tutorial on how to make Swiss Meringue buttercream is the only resource you'll need to make the smoothest, silkiest frosting!

This perfect Chocolate Swiss Meringue Buttercream recipe is lightly sweet, creamy, and loaded with chocolate flavor. It's much less sweet than American buttercream and whips up to be silky and light. The frosting is versatile enough to be slathered over layer cakes, piped onto cupcakes, or used a filling for sandwich cookies.The recipe makes 4 ½ cups which is enough to frost 24 cupcakes or a two-layer 9-inch cake.