The American buttercream is more sweet than this Swiss meringue buttercream, which is smooth and creamy. This works great for cakes, cupcakes, cookie sandwiches, and more!
– 1 ½ cups (190 grams) all-purpose flour (spooned & leveled)– 1 ½ teaspoons ground cinnamon– ½ teaspoon baking powder– ½ teaspoon baking soda– ¼ teaspoon ground nutmeg
Ingredient
– ¼ teaspoon salt– ½ cup (120 ml) oil– 1 cup (200 grams) packed light or dark brown sugar– 2 large egg– 1 teaspoon pure vanilla extract– 1 cup (125 grams) lightly packed shredded zucchini
Direction
Adding butter after heating and whipping egg whites stiff makes Swiss buttercream unique. Salt, sugar, and egg whites in a large heatproof bowl. Stand mixer bowl heats.
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Avoid touching simmering water with the bowl. Continuously whisk eggs until digital thermometer reads 160°F. Ensure 160°F eggs with a thermometer. Duration varies.
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Put the egg white mixture in your stand mixer after removing the bowl from the pot. Medium-high-speed beat egg whites to stiff peaks for 10–15 minutes. Avoid haste!
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Before buttering, chill warm egg whites for 10–15 minutes. Butter and soups melt in frosting. Cool egg whites and return bowl to stand mixer. Paddle instead of whisk.
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Slowly add butter tablespoons to egg whites on medium-high speed. Stir each tablespoon of butter. Fully cream butter. Stop mixer, scrape bowl, and add vanilla.
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Low-beat frosting for 5–7 minutes if it bubbles. To remove air bubbles, spatula frosting. Swiss meringue buttercream frosting is creamiest after the optional last step.