Swiss Meringue Buttercream
Ingredients
- 5 large egg whites
- 1 cup plus 2 tbsp. white sugar (I used vanilla sugar)
- pinch of salt
- 1 lb. (4 sticks) unsalted butter, room temp - cut into tablespoons
- 1 1/2 tsp. vanilla extract
Directions
1. Combine egg whites, sugar, and salt in a heatproof bowl of your stand mixer over a pot of simmering water.
2. Whisk constantly by hand until the sugar dissolves (~160 degrees with an instant read thermometer)
3. Attach the bowl to you stand mixer, Starting on low and increasing to medium-high speed, whisk until stiff peaks form and pan is cool (about 10 minutes)
4. Set mixer to medium-low speed and add butter, one tablespoon at a time - mixing well after each addition. Add vanilla.
5. Switch to paddle attachment and mix on low speed for 2 more minutes.
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