I have always made a normal buttercream icing for my cakes and thought I would try something different. I whipped up some basic vanilla sponge cupcakes and decided to top them with a silky smooth Swiss meringue buttercream.

This buttercream has a different method compared to normal buttercream. You have to heat the egg whites and sugar over simmering water constantly stirring, once all the sugar is dissolved you then beat the mixture until cool. You will get a smooth white colour mixture you then add in slowly little bits of butter while mixing to get a lovely silky buttercream I also added some vanilla extract into mine to give it a bit of flavour.

I topped the cupcakes with some with crispy M&Ms and rolos (I also piped some caramel into the centre of my rolo cupcakes before topping with buttercream).

The icing tasted a lot smoother than my normal buttercream and tasted good however I think I’m still a fan of normal buttercream and turning my kitchen white and dusty with icing sugar 🙂

Swiss Meringue Buttercream

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