Swiss Buttercream

By Gigirox

Haven't tried this yet, but I'm always looking for new frosting recipes that I can't live without. I'll give it a * rating once it's been "tested".

Ingredients

• 1 C egg whites
• 1 1/2 C granulated sugar
• 2 C butter (that's 4 sticks) at room temperature and cut into chunks.
• 1 tsp vanilla extract

Details

Adapted from ourbestbites.com

Preparation

Step 1

This recipe makes a large batch that's enough to generously frost a 2 layer 9" round cake. It could easily be halved.

Whip sugar and egg whites together in a double boiler until the temperature reaches 160 degrees F and sugar is dissolved.

Transfer mixture to the bowl of a stand mixer. With the whisk attachment, whip until mixture is cooled and soft, glossy peaks form, about 10 minutes. Add butter a few pieces at a time until incorporated. Don't panic if mixture appears curdled. Continue beating until butter is incorporated and frosting is fluffy and smooth. It can take 8-12 minutes. Add vanilla and beat until incorporated.

To limit air bubbles, switch to paddle attachment and beat at the very lowest speed for 5 minutes.

Storage: After decorating with frosting store cake/cupcakes at room temperature. To store for future use, place in an airtight container and store in the fridge. When ready to use, bring to room temperature and beat until light and fluffy.