Recipe: mixed together one cup pasteurized egg whites with 2 pounds of powdered sugar until it is a royal icing consistency. Add half a tablespoon of vanilla extract and mix for about three minutes. Add 10 sticks (5 cups) of super softened butter to the mixture. Add one drop of Violet food coloring to brighten the buttercream and mix for 4 to 5 minutes. Good for two weeks on the counter, three months in the fridge, and six months in the freezer. Although I always refrigerate and freeze mine.



#EasySwissButtercream #SwissMeringueButtercream #HowToMakeButtercream

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