Swiss Meringue Buttercream
Makes 5 cups
| prepEnsure all mixing bowls, whisks, and attachments are completely clean, dried, and grease-free; a quick wipe with lemon juice or white vinegar is helpful | |||||
| 6 large egg whites (approximately 180 g) | Heat egg whites & sugar to 160°F / 71°C, 4 min | Whip to stiff glossy peaks, 10–18 min | Cool to room temperature if needed | Add butter 1 Tbsp at a time, fully mixing | Beat in vanilla & salt, 30 sec |
| 400 g granulated sugar | |||||
| 340 g unsalted butter, softened but still cool, cut into Tbsp-size pieces | |||||
| 2 teaspoons pure vanilla extract | |||||
| 1/8 teaspoon salt | |||||
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