Swiss Meringue Buttercream
1 batch
A silky, stable buttercream made by heating egg whites with sugar to 160°F, whipping to peaks, then beating in butter.
| prepBring a pan of water to a simmer | |||||
| 5 egg whites (at room temperature) | Whisk egg whites, sugar & salt | Heat over simmering water, whisking constantly until smooth | Whip with whisk attachment to room temperature glossy peaks | Switch to paddle, beat in butter tablespoon by tablespoon on low | Beat in vanilla extract |
| 300 g granulated sugar | |||||
| 1 pinch kosher salt | |||||
| 452 g unsalted butter (at room temperature) | |||||
| 1 tsp vanilla extract | |||||
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