Here's a classic I made a small batch of just yesterday, all the ingredients should be at room temperature:
Swiss Meringue Buttercream (edited 5-6-13 to fix ingredient amounts--way off earlier)
10 egg whites from large eggs
2 1/2 c granulated sugar
3 c unsalted butter (if you use salted butter, it will taste a lot less sweet)
4 tsp of your favorite flavoring extracts--I used vanilla and almond, 2 tsp each.
Place the egg whites and sugar in a mixing bowl (I used the bowl from my Kitchenaid stand mixer), and whisk it till just broken up, combined and frothy.
Place over a saucepan of simmering water and continue whisking until it's hot (140○F). Remove from the heat and begin whipping it at medium high speed with the whisk attachment. Whip it until it's cool to the touch.
While that's happening, cut your butter up into small chunks. It should be cool on the inside, but soft on the outside, separate it in half, and when the sugar egg mixture is cool, slowly add half of the butter, mixing on slow, and on and off till all the butter is coated with the meringue. It looks a lot like Marshmallow Fluff at this point (hmmm..I see another recipe coming from that!)
Then add the remaining butter and beat it, increasing the speed every ten seconds or so until it's at medium high. Beat it there for about a minute, then turn off the machine and scrape the bowl.
Add your flavorings and continue beating it for 45 seconds at medium high, then on high for a full minute.
Voila! You have beautiful Swiss Meringue Buttercream.
Place it in a covered bowl in the fridge, if it's very soft, before using it. You can store it in a zip bag in the freezer for up to 6 months. Thaw it in the fridge and beat it up smooth before using.
This batch easily makes enough to frost 2-3 dozen cupcakes, or a double layer cake.
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