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Swiss Meringue Buttercream for Cupcakes

Recipe photo courtesy of Johnny Miller



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How would you rate this recipe?
  • cosmicfield
    24 MAY, 2014
    may I know what sugar should I use for this recipe? Is it powdered sugar or castor sugar?
    • ksfranz77
      7 MAR, 2018
      It is regular table sugar. The directions note that when you warm it with the eggs, the sugar will dissolve. I would not use confectioner's sugar because that gives a very weird flavor.
  • Finnishgirl
    22 MAY, 2015
    I have been searching and searching for a swiss meringue recipe without vegetable shortening (Crisco) and tried this one. It turned out great and was very tasty! I know this is meant for cupcakes but I wonder if I could use this as icing for my wedding cake? I did try this on a cake yesterday and the crumb coat took forever to dry. But after a night in the fridge it seems to have stiffened.
  • rainbowcanoe
    16 FEB, 2015
    im not sure how big her 24 cupcakes are or what i might have done wrong, but i pretty generously frosted 24 cupcakes with this recipe and barely used half the batch.
  • JodieAnne A
    11 JAN, 2014
    This makes the best, most smooth, delicious buttercream out there. WAY better than the typical butter/shortening and powdered sugar recipes. But so totally worth it. I halve this recipe to generously ice 24 cupcakes with a little left over. As step 3 states, frosting will look curdled after butter's added. Just keep at it. It WILL come together. I have NEVER had luck with freezing/thawing the frosting. Save yourself the headache and just whip it up on the day of in 20 minutes or so.
  • AlannaPie
    1 JUN, 2013
    Delicious! Just remember to keep beating it until it stops looking curdled. It's going to seem like it's getting worse - just stick with it and you will have glorious frosting. This recipe makes a huge amount of frosting. I halved the recipe and it was probably enough for about 36 cupcakes. The nice thing about this recipe is you can actually divide it into 5ths very easily, so you can taylor it to what you need.
  • Diana Navarro
    12 SEP, 2012
  • Thea519
    17 JUL, 2012
    First off, I can't decide if I like this recipe or not. It's extremely buttery and not sweet, at all. But somehow, it seems to complement the strawberry cupcakes I made. Weird! I will say that it came together perfectly. I love the texture- so smooth and silky. Also, this recipe, as is, would frost waaaay more than 28 cupcakes. I halved it and was able to frost 24 cupcakes with some leftover.
  • oper8sgirl
    16 JUN, 2012
    Lovely frosting... I made this frosting for a layer cake (3, 8 inch rounds). I still had about 2 cups leftover. I had to use a hand mixer. It IS possible to do with a hand mixer! It just takes a lot longer. It took me about 25 mins to get to stiff peaks. I added the butter in one tbsp at a time and mixed until incorporated. It never really got to the typical soupy stage, it just slowly turned into frosting. I only used 5 sticks of butter. It took me 1 hr 15 mins total.
  • ashleygeddes
    3 NOV, 2011
    This is the best frosting recipe I have ever made! Not too sweet, but just sweet enough, smooth, and buttery. Fairly easy, but you definitely want a stand mixer. You just follow the directions exactly like they are written. I used the Wilton gel food coloring and did not notice any bad taste from it. You will literally want to eat it by the spoonful. It makes A LOT of frosting.
  • TheHungryHousewife
    27 OCT, 2011
    This my friends is the worlds best frosting.If you are looking for a bakery style cloyingly sweet frosting,this IS NOT IT! This frosting is sophisticated.It is silky smooth from the 2 pounds of butter and it just melts on your tongue. Yes it is sweet, but not TOO sweet. It is more time consuming than your average frosting, but well worth it. When I want to WOW someone with a cake, I always frost it with this frosting. FYI..I don't use food coloring w/this frosting, I think it adds a nasty flavor

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