If you are looking to make a frosting that is like a cross between swiss buttercream and whipped cream frosting, but you want something that is easier to make than Swiss buttercream and that is more sturdy and more warm temperature resistant than whipped cream frosting, you need to try this frosting. It is velvety smooth and light, thus similar to Swiss buttercream, yet it has less butter and less sugar. You can also make it ahead and keep refrigerated in airtight container up to 1 week. To use, let it stand at room temperature until it has softened, then beat with electric mixer on medium-high speed until light and fluffy. <br />Please note this recipe is a slight adaptation of "Perfect Cupcake Frosting and Filling" @ www.ourbestbites.com.

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