Swiss Buttercream Frosting
If you caught our live this morning, you saw us make this unreal frosting! It is more work than most frostings, but it is worth it. The flavor is unbeatable. If you love the flavor of buttercream, you have to give this a try!
It goes perfectly with cupcakes and cakes. It is so versatile and works with just about all flavors.
Today, we showed the frosting on top of our out of this world chocolate cupcakes. If you have never made our Queen of Chocolate Cupcakes, give them a try today! We think they are the best chocolate cupcakes out there, and have had SO many people tell us they feel the same.
To make these special for Easter, we topped the cupcakes with the swiss buttercream frosting. We then added some coconut on top, and placed a couple cadbury eggs in the middle. It looks like the perfect birds nest!
If you want to take it to the next level, we even had a Fanny say she dyes the coconut green so it looks even more like grass! The options are endless.
But don't worry if you have a different occasion to make this for. Just leave off the coconut and eggs and you are good to go! We promise people will be telling you these are the best cupcakes they have ever had.
And if cupcakes aren't your thing, try this amazing recipe with any dessert calling for frosting. It will be worth all the time and effort the second you bite into it. So what are you waiting for? Get cooking, it will be worth every second!
Swiss Buttercream Frosting
This buttercream takes some time, but it is well worth it if you are a Buttercream lover. See what you think! Its amazing on cupcakes, sheet cakes, or even layered cakes.
- 1 1/4 cups water
- 7 egg whites
- 2 cups granulated sugar
- 1 1/2 cups unsalted Land O Lakes butter (room temperature)
- 1/4-1/2 teaspoon fleur de sel salt
- 2 1/2 teaspoons pure vanilla
Over low heat in a medium pot, bring one inch of water to a boil. Then turn down to simmer.
Make sure your stainless-steel mixer or bowl is clean and dry.
Place bowl over the pot of simmering water, not on top of the water, but have the bowl sit nicely on top of the pan to create a seal. In the bowl or pan over the simmering water whisk together the egg whites and sugar until the mixture reaches 160 degrees (about 3 minutes) or until sugar is completely dissolved. Mixture will feel hot to the touch.
Transfer bowl to the mixer stand or use a hand held electric mixer and continue to whisk until glossy peaks form. 15-20 minutes. The bottom of the bowl must be at room temperature before you add the butter.
Switch to the paddles attachment, or continue to beat with the electric mixer. Add the room temperature butter one tablespoon at a time. Butter cannot be too soft. If it is, put back in the refrigerator for a couple minutes. After the butter is all incorporated, beat the mixture until thick. Keep beating until any liquid is gone. Make sure it is thick and smooth.
Add the vanilla and fleur de sel and whip once again for a minute.
*You can make the Buttercream a day ahead, just make sure to refrigerate. Before using, let it come back to room temperature then rewhip until smooth in texture.