Easy Swiss Meringue Buttercream
This buttercream is light and fluffy and good for those who don't like a sickeningly sweet American buttercream. Make sure you use real egg whites and not pasteurized egg whites (such as Egg Beaters®). They are heat processed and will not whip into a meringue.
Recipe Summary test
Substitute 1 teaspoon extract of your choice for the almond extract, or use 1/4 teaspoon flavoring oil instead.