Swiss Meringue Buttercream

By tbarg

Martha Stewart recipe
Make on the day of, because it doesn't refrigerate well!

Ingredients

• 1 lb unsalted butter, room temperature
• 1 1/2 cups sugar
• 6 egg whites
• 1 tsp. pure vanilla extract

Details

Preparation time 25mins

Preparation

Step 1

Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.
In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.
Switch to paddle; beat on lowest speed 3-5 minutes. Leave a room temperature if using same day.