Creating homemade fondant is not only fast and easy, but it tastes so much better compared to the typical store-bought brand. You can color it and flavor it any way you want! The best part, you don't need any fancy special equipment to make your fondant at home. You can use the homemade fondant as you would regular fondant, to cover cakes, form figures, cut out pieces for cupcake toppers, and cover cookies. #xokatierosario #homemadefondant #fondantrecipe #cakedecoratingtips

Swiss Meringue Buttercream

Silky smooth Swiss Meringue Buttercream perfect for cakes, cupcakes, and other tasty desserts!

Course Dessert
Cuisine American
Keyword Buttercream, Cake Decorating, Frosting
Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 15 minutes
Total Time 50 minutes
Servings 4 cups
Author Katie

Ingredients

  • 8 egg whites, (or 1 ¼ cup liquid egg whites)
  • 2 cups (or 15 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 3 cups (or 6 sticks) unsalted butter, room temperature, cut into small cubes
  • 2 teaspoons vanilla extract
  • gel food coloring, optional

Instructions

  1. On the stovetop, place a medium saucepot filled ⅓ of the way with water over medium heat, bring to a simmer to use as a double boiler.

  2. In a stand mixer bowl (or large glass or metal mixing bowl), add egg whites and sugar mix with a whisk to combine.

  3. Lower the heat on the stove to low, then place the mixer bowl over simmering water. Whisk constantly to prevent eggs from overcooking, continue for 3-5 minutes.

  4. Continue to whisk until the mixture has reached 160 °F on your candy thermometer, or until the sugar has dissolved between your fingertips.

  5. Immediately remove from the heat and transfer to the stand mixer with the whisk attachment and add the salt. Begin to mix on medium-high speed to create a light meringue for 10 minutes.

  6. Mix until the meringue is room temperature and has a stiff peak.

  7. Next, lower the mixer speed to low and add the butter a few cubes at a time until all the butter is incorporated into the meringue.

  8. Then whisk on medium speed until the mixture is silky smooth and has doubled in size. It'll look like freshly whipped butter.

  9. With a rubber spatula, add vanilla extract and food coloring and mix by hand until incorporated.

  10. Finally, place the buttercream into the refrigerator for 10-15 minutes to set the buttercream before using it.

Recipe Notes