Labadie Recipe Database

Name Swiss Meringue Buttercream Number of People 12 List of Ingredients 4 large egg whites 1 1/4 cups sugar 1 1/2 cups unsalted butter (3 sticks), cut into tablespoons 2 1/2 tsp. pure vanilla extract Description Put egg whites and sugar in a 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 F.) Attach bowl to a mixer fitted with whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peak. 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 scraper until smooth. Time 15 minutes Difficulty (1-5) 2 Notes Very good Image