My first batch of swiss meringue buttercream!

Yesterday I made some yellow cupcakes and was excited to make my first batch of swiss meringue buttercream to top them off with. It was a little time consuming but definitely worth every second. I made it in my bosch but I think if I had a kitchen aid it would have worked better, but it still turned out very yummy. Swiss Meringue Buttercream is achieved by mixing together egg whites and sugar and cooking them in a double broiler whisking constantly, then adding that to the mixer where it was beaten for about 6 minutes until it becomes like marshmallow fluff, after which you add lots (and I mean lots!) of butter and flavoring of your choice. For these cupcakes I added pure almond extract, I found it still a bit too sweet matched with yellow cupcakes so i topped them off with a sprinkle of cocoa powder which not only gave them the perfect contrast of sweet and savory but also made them look much more elegant.