Swiss Meringue Buttercream

  • Yield: Makes 4 cups

Ingredients

  • 4 large egg whites
  • 1 1/4 cups sugar
  • 1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons
  • 2 1/2 teaspoons pure vanilla extract

Directions

  1. Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).

  2. Attach bowl to a mixer fitted with the whisk attachment. Beat egg-white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.

  3. Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

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