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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine egg whites, and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.

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  • 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 butter to egg whites, and beat until smooth. Add vanilla and salt, and continue mixing until incorporated.

Reviews (1)

5 Ratings
  • 5 star values: 1
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Rating: Unrated
04/05/2009
In Martha's Baking Handbook the Swiss Meringue Buttercream calls for 4 eggs, same amount of butter and 3 sticks of butter. Has anyone tried either of these - which is the way to go?