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.
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Recipe Summary
Ingredients
48
Original recipe yields 48 servings
Directions
Cook's Note:
Substitute 1 teaspoon extract of your choice for the almond extract, or use 1/4 teaspoon flavoring oil instead.
Nutrition Facts
Per Serving:
84 calories; protein 0.2g; carbohydrates 3.9g; fat 7.7g; cholesterol 20.3mg; sodium 3.4mg.
Full Nutrition