Swiss Meringue Buttercream

By exdircomp

Ingredients

• 1 cup plus 2 tablespoons sugar
• 5 large egg whites, room temperature
• Pinch of salt
• 1 pound (4 sticks) unsalted butter, softened, cut into pieces
• 1 1/2 teaspoons pure vanilla extract

Preparation

Step 1

Place sugar, whites, and salt in a heatproof mixer bowl set over a pot of simmering water.

Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

Attach bowl to mixer. Whisk on medium speed for 5 minutes.

Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes.

Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.

Whisk in vanilla. Use immediately, or cover, and refrigerate for up to 3 days.

(Bring to room temperature, and beat on low speed until smooth before using.)