Swiss Buttercream Frosting

Duff Goldman frosts most things with this Swiss buttercream because it is sturdier than a French meringue buttercream and easier to make than a hot Italian meringue buttercream. And we trust Duff to know what it takes to ice cakes or cupcakes, like his Pumpkin Spice Chocolate Chip Cupcakes.

Swiss ButtercreamMakes enough to frost and 8- to 10-inch layer cake

Ingredients

6 extra-large egg whites, at room temperature 11⁄4 cups granulated sugar1 teaspoon freshly squeezed lemon juice or white vinegar1 pound (4 sticks) butter, plus more as needed, softened

Directions

1. In the bowl of a stand mixer fitted with this whisk attachment, add the egg whites. Start the machine on medium-slow speed and whip until the eggs begin to get frothy. Turn the speed to medium.

2. Slowly add the sugar to the whipping egg whites, dropping the lemon juice in about halfway through the process.

3. When all the sugar is added, speed up the mixer and whip until stiff peaks form and the meringue is smooth and super shiny.

4. Turn the speed to medium-low and begin adding the butter. Add it bit by bit so the meringue doesn’t slop over the sides of the bowl. At this point, the meringue will fall and look ruined and broken, but it is okay. If the meringue doesn’t fall, add a little extra butter until it does.

5. Turn the speed back up to medium-high and whisk until it resembles buttercream, about 10 minutes. If after 30 minutes it still doesn’t resemble buttercream, add more butter and let it whisk longer.

6. Use immediately, or cover and refrigerate for up to 1 week. Warm and rewhip the buttercream before using it if refrigerated.

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