Vanilla Bean Swiss Meringue Buttercream Makes enough to frost an 8” layer cake or 2-3 dozen cupcakes (Approx 8 cups)
This is my go-to frosting. Its really a lot easier than it seems. My ratio is 1 egg white : ¼ cup sugar : 8 tablespoons butter. It's a lightly sweetened buttery frosting that smooths out perfectly on cakes and pipes beautifully on cupcakes. Any flavor variation is possible. This is just my base recipe making it extra vanillaey with the vanilla bean paste. You can use vanilla extract and vanilla bean seeds scraped from 1-2 vanilla beans if you don’t have paste. Or just just vanilla extract.