John's Almond Swiss Meringue Buttercream
John Baricelli, the manager of the prep kitchen at the television studio, came up with this twist on the traditional buttercream-adding a hint of almond-for Martha's birthday cake.
- 5 large egg whites
- 1 1/4 cups sugar
- 1 pound (4 sticks) unsalted butter, cut into pieces, room temperature
- 1 teaspoon pure almond extract
In the heatproof bowl of an electric mixer, combine egg whites and sugar. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 3 to 5 minutes.
Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
With machine running on low speed, add butter to egg whites, beating until smooth. Add almond extract, and continue beating until incorporated.