After years of searching for the perfect buttercream, I finally found one that has become my favorite go-to frosting. The first time I made it, I was extremely intimidated by the meringue base and threw it away when I noticed it had begun to curdle... Over two years later, and still grieving over my disaster-of-a-buttercream, I decided to revisit the recipe for a second attempt, and I refused to let this one get the best of me! After hours of watching "How-To" videos on making swiss meringue buttercream, I was finally ready for the challenge! <br /> <br />The recipe was a success and its silky smooth texture was divine! This recipe is a must for all cake bakers. Should you resist the temptation to lick the bowl clean before frosting, the recipe makes approximately 5 cups, or enough to frost a three layered 8" round cake. It is a very stable frosting, and perfect for piping. If you want to make this frosting more unique, I have found that make the perfect base for any flavor, such as my favorite, raspberry liquor! <br /> <br />

Share: