Brown Butter Swiss Meringue Buttercream

This brown butter Swiss meringue buttercream is so delicious. It's light and fluffy with toasty flavor and notes of caramel from the brown butter.

First brown the butter so that it has time to cool and solidify.

In the bowl of a stand mixer, add egg whites and granulated sugar. Balance the bowl over this simmering water bath and whisk until sugar is dissolved .

Beat the egg whites until it forms stiff peaks and is no longer warm to the touch.

With the mixer on medium-high speed, feed in the solidified brown butter, followed by the rest of the butter, a cube at a time.

The mixture may split initially but keep mixing until it becomes thick and fluffy.

Keep beating it until it no longer looks greasy.

It's the perfect frosting for cakes and cupcakes and it's not overly sweet.

See the link for the full recipe!