Swiss Buttercream Frosting

Mmmm, this frosting is the perfect top off to any cake or cupcake – it’s especially great atop our Apple Pecan cupcakes. Enjoy. 

Makesapprox. 2 quarts (enough for at least 24 regular cupcakes)

12 Eggs, use whites only
3 1/4 cups Granulated Sugar
4-5 sticks Unsalted Butter, softened
1 Tbsp Flavoring (clear extract or liquor)*  

Over a double broiler heat your egg whites and sugar, whisking constantly until it reaches a temperature of 150 Fahrenheit.

Pour the mixture into a standard mixer and whisk on high until the meringue reaches its peak volume. Turn the speed down to medium/low and whisk until the meringue has cooled.

Switch to a paddle attachment, and with the mixer on low gradually add your softened butter, one small chunk at a time, waiting for it to become fully incorporated before adding more. Watch the buttercream closely, you will notice that at some point it will look as if it is going to separate on you, at this point stop adding butter and let it whip for a while. It should emulsify and come together soon. If it seems to be taking a while add a very small amount of butter and let it whip again.

Once you have a beautiful buttercream add your flavoring (and coloring if desired). For fall inspired flavors try adding a maple or cinnamon extract, or even a brandy liquor.

This can be stored in the freezer for up to 6 months, in the fridge for about a month. Let it sit out at room temperature the night before you want to use the buttercream. 


*When adding an extract flavoring it is ideal to use a clear extract if you want to maintain a white frosting color. If you use a brown colored extract, for example, it will yield a brownish colored frosting. 

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