Buttermilk Cupcakes and Raspberry Swiss Meringue Buttercream

This is a tribute to swiss meringue buttercream (SMB). Since I tried SMB, I’ve been a little addicted! My last cupcakes were almost all topped with it. Let’s see, I did these

And these.

Oh and these again.

I blame Sweetapolita for this one (I totally forgive her though!). Because she did this amazing cake. I dreamt of this cake for a while before trying it. It’s perfect, right? Here is my humble try at her cake : my first ever layer cake. It was delicious (took me forever, but so good!)!

But why this love for SMB?

1. It’s sweet but not too much, very different from the original buttercream.
2. It has a nice structure, very easy to pipe. I know it is used a lot with cakes because of this.
3. Once you’ve done the buttercream, you can add any flavor you want : vanilla, chocolate, lemon, raspberry, strawberry, etc, etc!

Here is my last fall for SMB.

It was for my friend’s birthday. I did raspberry and chocolate SMB on buttermilk cupcakes. This time I loaded my swiss meringue buttercream with crunched raspberries (so much that when I piped the frosting there were some raspberry juice  dropping from the bag! Soooo yummy anyway!). For the chocolate, you just have to melt some chocolate, let it cool a little then add it to your SMB.

I love the recipe from Sweetapolita because it’s light and fluffy and delicious. You can play a little with the quantities, but not too much.

Buttermilk cupcakes recipe from the sweet Amy from Sing for your Supper

Swiss Meringue Buttercream recipe and the How to from Sweetapolita. I prefer her new version which has less butter and less sugar (this recipe is only for 12 cupcakes) :

2.5 large egg whites

1/2 cup plus 1 tablespoons superfine granulated sugar (I use normal granulated sugar)

1.5/4 pound (1.5 sticks) unsalted butter, softened, cut into cubes

1 teaspoon pure vanilla extract

Pinch of salt

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