How to Make Swiss Buttercream — Easy Frosting Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option, while margarine is more cost-effective.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is often less expensive.

Fill a saucepan with about two inches of water and bring it to a simmer.

Ensure the mixing bowl is dry and clean of any grease or residue.

Add room-temperature egg whites and granulated sugar to the mixing bowl.

Set the bowl over the simmering water to melt the sugar and temper the egg whites, whisking consistently until the mixture reaches 160 degrees Fahrenheit.

Carefully remove the bowl from the heat, being cautious of steam.

Place the bowl on a stand mixer fitted with a whisk attachment and whip the mixture until it is light and fluffy and the bowl is at room temperature.

Gradually add cubed unsalted butter, about a tablespoon at a time, allowing it to incorporate before adding more.

Once most of the butter is incorporated, switch to a paddle attachment.

Add vanilla bean paste and a pinch of salt, and mix on low to medium-low until smooth and silky.

If desired, add gel food coloring at this stage.

Frost cupcakes using an offset spatula, creating swirls and shapes as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens