Swiss Meringue Buttercream

Like a brown-eyed baby born with blue eyes, all my buttercreams are born vanilla. The only exception to that is my brown sugar buttercream because it doesn’t follow the recipe below. Make up a batch of vanilla buttercream and imagine the possibilities. You can add some melted white or dark or milk chocolate, any kind of homemade fruit puree (which I prefer over jam), crushed candies or nuts, zest of orange or lime or lemon, freshly made caramel…really, anything! Just avoid anything with too much liquid in it, or cream cheese (I’ll tell you how to make that further down