Swiss meringue buttercream has been my favorite frosting since the first time I tasted it. Of course, my own attempts at making SMB were initially... horrible. With my little hand mixer, I could never quite get that volume of egg whites beaten to the required meringue state. Since getting a stand mixer, however, meringues are a snap. SMB takes some patience, but it's very forgiving - I almost always think I've messed it up when suddenly it comes together beautifully. It's also incredibly versatile; there are so many good flavor combinations to throw into this frosting, but booze is probably my very favorite way to spice up a batch of SMB. Here is a bourbon vanilla version that is just to die for (paired here with a regular old chocolate cupcake), but I've done variations with irish cream, rum, and even tequila. I always like having bourbon when fall rolls around, and paired with vanilla it makes for a lovely, warming frosting that's sure to be a treat on whatever cupcake or cake you like!

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