Pictures are worth a thousand mouthfuls:
Swiss Meringue Buttercream is my favourite frosting! But if you have tried to make it and have found it too difficult or time-consuming, check out my method below. It is really simple and also fool-proof.
Easy Swiss Meringue Buttercream
~ 500 g butter (room temp. but not melted)
~ 250 g icing sugar (confectioner’s sugar, sifted)
~ 80 ml boiling water
~ 2 tsp. extract (if vanilla, use clear if possible to maintain whiteness)
Pour boiling water over the sugar and stir with a spatula until smooth. Then strain into another bowl to ensure no lumps whatsoever. Let cool.
Meantime, use the paddle attachment and beat butter on medium-low (3 on Kitchenaid) for five full minutes, scraping down sides as butter creeps up to the rim.
Turn the speed down to the lowest setting and slowly, slowly, slowly pour in all the sugary liquid. A thin stream against the side of the bowl works best and takes about one minute.
Now increase speed back to medium-low and beat for an additional 10 minutes.
The result is the creamiest, most delicious frosting ever!
*Tip: use gel colours only, as water-based colours will dilute frosting.