Serious Eats: Recipes

Swiss Buttercream

[Photograph: Photograph: Lauren Weisenthal]

This recipe is extremely versatile and can be used with any flavored extracts. Or, if you prefer to make a natural vanilla bean buttercream, use the seeds scraped from the inside of a vanilla bean. If your flavoring does not impart color, this recipe is great for adding color too. I recommend gel color instead of liquid food coloring, because it contains less liquid and you don't need much to get the results you want.

Note: To measure grams, Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

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