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id
6004
Name
Swiss Meringue Buttercream
Main Dish Category
Dessert
Secondary Dish Category
Cakes and Frostings,
Main Ingredient
Egg whites
Other Ingredient
Unsalted butter
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
Cooking Type
StoveTop
Difficulty (1-5)
2
Notes
Very good
Origin
Martha Stewart
Image