It’s no secret that I’m a big cake lover and consumer. In fact, throw fruit in it and I’m likely to call it breakfast, or not—and I’m still likely to call it breakfast. See what I mean?
Given that, I’m always trying new cake recipes and frostings. The Root Beer Float cake you see in front of you is frosted in a Swiss Meringue Buttercream from Craftsy’s free Modern Buttercream class.
And if you are a regular visitor here, then you know Swiss meringue buttercream is not only my favorite frosting, but it’s also my go-to frosting. It doesn’t crust over like other buttercreams—nope, it stays soft and creamy. And the taste is less sweet than most frostings and because of this, I find it easier to flavor than most other frosting types.
It’s a baking basic I recommend everyone learn. Its utility goes beyond just cakes and cupcakes, you’ll see I use it to fill all kinds of sandwich cookies, macarons, profiteroles and to layer trifles. That said, if you are a novice, Craftsy’s free Modern Buttercream class is an excellent video tutorial that allows you to learn the technique to making it at your own pace. Along with that, the base recipe for the frosting in this post is in it as well. All I did was add 2 teaspoons of root beer extract to the recipe.
To get started, click here to enroll for free and get the recipe for this Swiss Meringue Buttercream.