Chocolate. Strawberry. Swiss Meringue Buttercream.
Have you ever had Swiss Meringue Buttercream? It’s amazeballs. It’s silky, buttery and not too sweet. This particular frosting tastes like strawberry ice cream. I’m telling you, it’s fabulous.
Swiss Meringue Buttercream (SMBC) starts with eggwhites and sugar heated on the stovetop, and then whipped into a stiff meringue before adding butter and flavoring. It has a reputation for being difficult and finicky, but really I’ve never had any trouble with it. Once you add the butter to the egg whites, it tends to curdle and liquify for a few minutes and you’ll be just sure that you’ve ruined it, but walking away and letting your stand mixer do its thing will work every time. I promise.