Swiss MeriSwiss Meringue Buttercream #2

By carvalhohm

Ingredients

• 1 1/4 cups sugar
• 5 large egg whites
• 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
• 1 teaspoon pure vanilla extract

Preparation

Step 1

Combine sugar and egg whites in mixer bowl, and set over pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and cooled, about 10 minutes. Continue to whisk until stiff, glossy peaks form.

Reduce speed to medium-low; add butter by tablespoon, whisking well after each addition. Whisk in vanilla.