Swiss Meringue Buttercream
This sweet Swiss-meringue buttercream from "Martha Stewart's Cooking School" is perfect for frosting cakes.
- 1 1/2 cups sugar
- 6 large egg whites
- Pinch of salt
- 1/4 teaspoon cream of tartar
- 2 cups (4 sticks) unsalted butter, cut into tablespoons, room temperature
- 1 teaspoon pure vanilla extract
Heat sugar and eggs: Bring a saucepan filled with about 2 inches of water to a simmer. Meanwhile, combine sugar, egg whites, and salt in a large heat-proof mixing bowl. Set bowl over (not in) simmering water, and whisk until whites are warm to the touch and sugar is dissolved, 2 to 3 minutes. (Heating the eggs relaxes their proteins, enabling the eggs to whip up higher and more quickly; the sugar also melts, for a silky smooth consistency.) Test by rubbing between your fingers; the mixture should feel smooth.
Whip meringue: Attach bowl to a standing electric mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.
Mix in butter: Reduce speed to medium-low; add butter 2 tablespoons at a time, beating to incorporate fully after each addition. Don't worry if the buttercream appears curdled at this point; it will become perfectly smooth again with continued beating. After all the butter has been incorporated, beat in vanilla.
Finish: Switch to the paddle attachment. Beat on the lowest speed to reduce air bubbles, 3 to 5 minutes. Let stand, covered with plastic wrap, at room temperature.