If there is a champion of frostings, this is most likely it. It is the traditional frosting for many cakes and cupcakes and can be spread with an offset spatula to cover a cake with a simple swirl, or elaborately piped with a pastry bag and decorating tips to make beautiful decorations. This Swiss Meringue Buttercream with its creamy buttery taste is absolutely delectable, easy to make, silky smooth, and not too sweet. Heating the egg whites and sugar before adding the butter enables the meringue to whip to a soft and fluffy texture and the butter to easily blend. This Buttercream spreads beautifully over cakes and cupcakes and can be used with a pastry bag and decorating tips to pipe into perfect peaks that hold their shape. The color is creamy white, or can be tinted with food coloring if you desire. Use the basic recipe flavored with vanilla, or change with other flavorings such as almond, mint, orange or lemon. The large recipe makes about 6 cups of frosting, enough to generously fill and frost a 9 inch layer cake or frost at least 2 dozen cupcakes. Leftover frosting may be refrigerated or frozen. Swiss Meringue Buttercream Frosting is shown in this photo with Christmas Tree Cupcakes. Make sure and see Buttercream Tips.