Here is my recipe for the fluffiest, tastiest buttercream. It’s far less sweet than traditional buttercream, but has much more flavor and complements the cake even better!

Prep time: 20 Minutes 

Makes enough frosting to frost 30 cupcakes 

2 egg whites 

1/2 cup sugar

1/2 tsp salt

1 cup softened butter (unsalted)

1/2 cup + 2 tbsp chocolate (white for vanilla, and  milk or dark for chocolate)

1 tsp vanilla

1. Melt chocolate over a double boiler until smooth. Set aside.
2. Using a double boiler, dissolve sugar and salt into egg whites. Continuously whisk until there is no grit when the mixture is rubbed between your fingers. At this point, the egg whites will be fully cooked.
3. Immediately take the mixture off the heat, and whip until you reach stiff peaks.
4. Whip in softened butter 1/4 cup at a time making sure that mixture is completely homogenized before adding more. The mixture may look a bit clumpy once all the butter has been added. Don’t fret!
5. Add in melted chocolate (room temperature) and continue to mix until buttercream is smooth.
6. If frosting cakes or cupcakes, place buttercream into a piping bag with your desired tip.

Chocolate cupcakes with chocolate swiss meringue buttercream using bittersweet chocolate