|Source: by Lauren Cortesi (Honey Brook, PA, USA)|
|Prep time: 15 minutes||Cooking time: 10 minutes||Total time: 25 minutes|
To make swiss meringue buttercream icing, just follow the simple formula: 1, 2, 3
These are the proportions of eggs to sugar to butter.
Swiss meringue buttercream has a beautiful texture right after it's made; light, fluffy and it goes on the cake very smoothly. It is a much heavier tasting buttercream and has the distinct taste of butter. Some people prefer it and others find it too heavy.
You can use this as the base for almost any flavored buttercream. This is a true buttercream. Nice, and shiny and smooth.