Brown-Sugar Swiss Meringue Buttercream

By west757

Ingredients

• 5 * 5 large egg whites
• 1 2/3 * 1 2/3 cups packed dark-brown sugar
• 1/4 * 1/4 teaspoon salt
• 4 * 4 sticks (2 cups) unsalted butter, room temperature

Details

Servings 5
Adapted from marthastewart.com

Preparation

Step 1

1. Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
2. Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.