I like how TLB Cakes described how it should taste: like "silky room temperature vanilla ice cream".
Fairly easy ratio to remember. 10-15-20.
Swiss Meringue Buttercream
source: TLB cakes
frosts 24 (sun ray) cupcakes
5 oz. egg whites
7.5 oz. granulated sugar
10 oz. butter, room temp.
a pinch of salt
2 tsp. vanilla extract
1. Melt together egg white, sugar and salt over a double boiler. Stir consistently until it reaches 160F.
2. Transfer egg mixture into mixer and whisk on med speed to let the steam escape. Then turn it up to high speed and whisk until stiff peak.
3. Turn the speed back down to low and gradually add in the butter. If the frosting looks soupy, curdled or separated, don't stop! Keep adding all the butter and keep mixing until it emulsifies together.
4. Add in the vanilla extract and mix just until smooth and even.
A little preview of my video :)