Swiss Meringue Butter cream

By efriend

Ingredients

• EQUIPMENT:
• Egg whites 6
• Granulated sugar 1 1/2 cup
• Unsalted butter 4 sticks at room temperature
• 1 Double-boiler
• 1 Stand mixer with Whisk & Paddle attachments

Preparation

Step 1

Pour egg whites and sugar into a bowl over double-boiler

Using the whisk attachment or your hands with a glove mix sugar and egg whites until sugar dissolves (test by rubbing fingers with a bit of mix to make sure it is smooth and not grainy.

Once sugar is dissolved pour mixture into mixing bowl **Tip**(you can use mixing bowl over pot with simmering water for double-boiler)

Mix on high for 7 minutes (you should have stiff peaks of meringue)

Switch to paddle attachment and mix on med speed while you add the room temperature butter.

Once all butter is incorporated mix on low speed until soft and fluffy (about 1 -2 min)

Use immediately or keep in refrigerator for 1 wk or freeze for 1 month.

****If refrigerated before use bring to room temp than use a paddle attachment and on low speed until icing comes back*****

****If frozen put into refrigerator to defrost than out to room temp use a paddle attachment and on low speed until icing comes back*****