My favorite buttercream is Swiss buttercream. It is very easy to remember the proportions: 8 ounces egg whites (1 large egg has a 1 ounce white for all intents and purposes), 12 ounces granulated sugar, 20 ounces softened sweet butter and 2 tablespoons vanilla. Whisk the whites and sugar in a bowl, then whisk over a double boiler until frothy, steamy and until the temp. reaches about 150 degrees. Immediately put it into a mixer (with whip attachment if stand mixer) and beat on high speed until mixture comes down to room temperature. Lower speed to medium/low and gradually add butter and vanilla. I then switch to paddle on low speed to remove some air bubbles. I love this recipe-no need for a candy thermometer like you need for Italian buttercream. It is not overly sweet and adults really love it-especially compared to the very sugar-ry buttercreams. You may want to give it a try.
