Swiss Meringue Buttercream by Sweetwise.com

By efriend

Delicious buttercream. Can be frozen and to thaw out let sit out at room temperature overnight

Ingredients

• 10 egg whites
• 2 1/2 cup granulated sugar
• 1 1/2 lb unsweetened butter
• 1 tsp salt
• 2 tsp vanilla extract

Preparation

Step 1

Have a saucepan filled about 1/2 to an inch of water over medium heat ready. When it starts to boil lower the heat and put the bowl on top to act as a double boiler.

Add the egg whites into mixing bowl or container where you will use for double boiler. Whisk the egg whites and sugar and continue to stir over the double boiler until the sugar crystals melt. The temperature should be about 155 degrees Farenheit
0nce it reaches 155* F bring to the mixer
Whip on med until it starts to look like marshmallow fluff. and bowl is room temperature (90-95*F)
Add the salt and continue to mix on medium
Continue to mix until fluffy
Add the vanilla extract and continue to whip
Add the butter little at a time like tablespoon at a time until all butter is incorportated.
Allow the buttercream to build back up and your done. I
Continue to whip