Hi Bold Bakers! A good Swiss Meringue Buttercream Frosting recipe is essential for all Bold Bakers! However buttercream and frostings are recipes that many bakers find tricky. Whether the recipe was off or the method wasn’t clear enough, it’s sometimes difficult to get good results. Already have an account? I say you will struggle no more! Not while I’m around anyways. I’m sharing this recipe along with a step-by-step video that will give you great and consistent results every time you make it. The difference between Swiss Meringue Buttercream and regular Buttercream Frosting is that Swiss Meringue Buttercream tends to be much airier and lighter which people tend to prefer. It comes from all of that lovely meringue in there that yields you a lighter than air frosting
Storing the Swiss Meringue Buttercream
Keep in an airtight container in the refrigerator for up to one week. Leave it out at room temperature when needed and rewhip in a mixer for 5 minutes. Also, it can freeze for up to 8 weeks. To thaw, place on the counter until defrosted, and rewhip for 5 minutes with a whisk attachment in an electric mixer. This Swiss Meringue Buttercream recipe is plenty enough to generously coat one large cake.
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