Recipe of Oreo Swiss Meringue Buttercream

Vanilla Cupcakes With Swiss Meringue Buttercream

Swiss meringue buttercream (smb) is a light, silky and buttery alternative to traditional buttercream.

Recipe Summary Vanilla Cupcakes With Swiss Meringue Buttercream

Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream.

Ingredients | Oreo Swiss Meringue Buttercream

3 cups all-purpose flour

1 ½ teaspoons baking powder

¾ teaspoon salt

1 ½ cups butter, room temperature

1 ½ cups white sugar

4 large eggs

1 tablespoon vanilla extract, or more to taste

1 ¼ cups milk

1 ¼ cups white sugar

5 large egg whites

¼ teaspoon coarse salt

2 cups butter, room temperature

1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

Mix flour, baking powder, and salt in a medium bowl.

Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.

Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.

Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.

Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.

Info | Oreo Swiss Meringue Buttercream

prep: 25 mins cook: 15 mins additional: 20 mins total: 1 hr Servings: 24 Yield: 24 cupcakes

TAG : Vanilla Cupcakes With Swiss Meringue Buttercream

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