More Great Recipes: Dessert | Frosting

Swiss Meringue Buttercream


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Member since 2007

Serves 4 cups | Prep Time | Cook Time

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


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.


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.


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.


Pairs Well With


Notes

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