Swiss Buttercream for frosting a cake

Swiss meringue buttercream offers a silky, less-sweet alternative to traditional frostings. Begin by gently heating egg whites and sugar in a double boiler until the sugar dissolves (test by rubbing between fingers). Whip to stiff peaks, then gradually add room-temperature butter once the mixture cools.

Common issues? If your buttercream looks curdled, keep mixing. I promise, it will come together. Too soupy? Chill briefly, then rewhip. Too firm? Warm slightly with a hairdryer on low or over simmering water.

The butter must be cool but pliable. Too cold causes lumps, too warm creates soup. Always use a thermometer to heat egg whites to 160°F for safety. For flavor variations, add vanilla, cocoa, fruit purées, or even a splash of liqueur after the butter is incorporated.