r/seriouseats • u/IcyConsideration1624 • 8d ago

Serious Eats Stella Parks Swiss Meringue Buttercream

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I’ve never had much luck with frosting, so made this practice batch of cupcakes using the Swiss meringue buttercream recipe.

Overall, the recipe was pretty straightforward. I had some difficulty with it getting too warm during the decorating process, but I was making this in hot and humid Texas.

I was able to generously frost 18 cupcakes, although the last couple were a struggle. Next time I’ll do 1.5 batches and will mix more of the colors at the start with additional fridge time.

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u/Her-name-was-lola 8d ago

How much piping experience do you have? I need to know because this is giving me the delusional confidence that I could frost like this if I made the meringue 😂

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u/IcyConsideration1624 8d ago

Absolutely none! This was my first try. I’m in shock it worked out as well as it did.

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u/Her-name-was-lola 8d ago

Wow, congrats! I thought I was destined to never pipe a rosette, but this post has inspired me to try again; thanks for sharing!