Simple Swiss Meringue Buttercream
- Yield: Makes 4 cups
Source: Martha Stewart Living Television, Episode 10312
- 5 large egg whites
- 1 1/4 cups sugar
- 2 cups (4 sticks) unsalted butter, cut into pieces, room temperature
- 1 teaspoon vanilla extract
Combine the egg whites and sugar in the heatproof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 2 minutes.
Transfer 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.
At low speed, add the butter, piece by piece, to the egg whites, and beat until smooth. Add the vanilla, and continue mixing until incorporated.