Ingredients
- 6 egg whites at room temperature
- 2 cups granulated sugar
- 3/4 cup water
- pinch of cream of tartar
- 5 sticks of butter, softened
- 1 Tbsp.vanilla extract
Preparation
Step 1
Place whites with cream of tartar in bowl of electric mixer. Mix sugar with water and cook to firm ball stage (249 degrees faranheit). Wash down sides of pot to make sure no sugar crystals form. Cooked sugar should be clear and free of crystals. If crystals form you must add more water and start over.
Whip whites to soft peaks and slowly add cooked sugar with whip on highest speed. Continue whipping until whites are cooled. Gradually add butter and lastly the vanilla.
Swiss meringue buttercream has the same ingredients minus the water: combine the sugar with the whites and cream of tartar and heat over the stove whisking constantly until all sugar crystals have melted. Pinch mixture with your fingers to make sure all the sugar is melted. Whip whites until cooled and proceed as above.