How to Make Swiss Buttercream Frosting By YouTube Star Rosanna Pansino

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index while brown sugar is typically cheaper.

egg whites

🥗Healthier: aquafaba

💰Cheaper: egg substitute

Aquafaba is a vegan alternative that mimics egg whites.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla flavoring

Vanilla bean paste provides a richer flavor, while vanilla flavoring is often less expensive.

Prepare a double boiler with one inch of water simmering.

Place a heatproof bowl on top of the double boiler.

Add 5 egg whites to the bowl.

Add granulated sugar and powdered sugar to the egg whites.

Add a little bit of vanilla extract and a little bit of crema tartar.

Whisk the mixture until all the sugar is dissolved.

Transfer the mixture to a stand mixer and mix for about 15 minutes until it cools to room temperature.

Check the temperature by feeling the sides of the bowl to ensure it is cool.

Add 4 sticks of softened butter to the mixer, one tablespoon at a time.

Let the mixer combine the butter until the frosting is ready.

Fill two decorating bags with the frosting for piping.

If you don't have a decorating bag, use a plastic bag and cut the tip off.

Use a tip 1A to pipe a mound of frosting on a cupcake for height.

Switch to a number 10 tip to decorate with a straight line down the middle of the cupcake.

Add squiggles on the side of the cupcake for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens