American Buttercream Frosting

Swiss Meringue Buttercream is a smooth, silky frosting made by gently heating egg whites and sugar, then whipping them into a glossy meringue before blending in butter. It's less sweet than traditional buttercreams, making it perfect for layered cakes, cupcakes, and elegant dessert decorations.

Info

• Prep Time: About 10 minutes
• Cooling Time: Optional, 10–15 minutes
• Yield: Enough to frost 1 medium cake or 12 cupcakes

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Ingredients

• Unsalted butter – 1 cup (at room temperature)
• Icing sugar (powdered sugar) – 1/2 cup, sifted
• Vanilla essence – 1 teaspoon
• Liquid milk – 1 to 2 tablespoons (if needed to adjust consistency)

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Procedure

1. Cut the room temperature butter into small pieces.
2. Beat the butter using an electric mixer until it becomes light and fluffy.
3. Gradually add the sifted icing sugar in 3 batches, beating well after each addition.
4. Add the vanilla essence and continue mixing until fully combined.
5. If the mixture feels too stiff, add 1 to 2 tablespoons of milk, a little at a time, and beat again until you reach the desired consistency.
6. Let the frosting cool slightly if needed, then use it to decorate your cake or cupcakes.

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Notes

• For a smoother texture, ensure the icing sugar is well sifted.
• You can add food coloring or flavor extracts (like almond or lemon) for variations.
• Store leftovers in an airtight container in the fridge and re-whip before reuse.