Name: Any-Flavor Swiss Buttercream Frosting
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 1 qt.
Ingredients: 4 egg whites; 1 1/4 cups granulated sugar; 1 3/4 cups (3 ½ sticks) unsalted butter, room temperature; 1 tsp. extract of choice:; Food coloring (optional)

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Any-Flavor Swiss Buttercream Frosting

Recipe by Miranda Barnett, Savory Spice Test Kitchen

All-Purpose Cooking

30-Minute Meals

Turn any baking project into a masterpiece with this customizable recipe for Swiss buttercream frosting. It will quickly become your go-to recipe for smooth, fluffy frosting for cakes, cupcakes, cake pops, cookies, tarts, pastries, and more. Add a splash of any extract for a never-ending array of flavor possibilities!

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Serves 1 qt.

Prep Time 5 minutes

Cooking Time 20 minutes

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Ingredients

4 egg whites 1 1/4 cups granulated sugar

1 pinch Mayan Sea Salt

1 3/4 cups (3 ½ sticks) unsalted butter, room temperature 1 tsp. extract of choice:

Pure Almond Extract

Natural Cherry Extract

Natural Lavender Extract

Pure Lemon Extract

Pure Madagascar Vanilla Extract

Pure Orange Extract

Food coloring (optional)

Directions

Step 1 Heat meringue over water bath

Step 2 Fill a medium pot with 1 ½ inches of water and bring to a gentle simmer. In a large, heat-proof bowl that can rest over the pot without touching the water, combine egg whites, sugar, and Mayan Sea Salt. Set bowl over steaming water and stir constantly with a rubber spatula, slowly heating meringue for 9 to 10 min. until it reaches 185 degrees.

Step 3 Whip meringue

Step 4 Transfer meringue mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip on high for about 8 min. until meringue is glossy, stiff, and cool to the touch. With the mixer still running, add butter 1 to 2 Tbsp. at a time, letting butter incorporate fully between additions, until the mixture is thick, creamy, and soft. Add extract of choice and food coloring if using. Mix until well combined. Use immediately or transfer to an airtight container to chill for up to 2 weeks. When ready to use, bring to room temperature and whip again.