Swiss Meringue Buttercream

By Texaschef11

Ingredients

• 5 large egg whites
• 1 1/4 cup sugar
• 1 pound (4 sticks) butter, cut into tablespoons, room temperature..I used salted butter, just a personal preference
• 2 teaspoons pure vanilla extract (I used vanilla bean paste)

Preparation

Step 1

Combine egg whites
and sugar
into the heatproof bowl of a standing mixer set over a pan of simmering water, much like a double boiler.
Whisk constantly by hand until the mixture is sugar has dissolved. First it will look like this...
and then when it is done, like this...
(the mixture should feel completely smooth when rubbed between your fingertips, no grainy sugar), approx 2 minutes.

Put mixing bowl on mixer and using the whisk attachment start mixing. Begin on low, raising the speed up to medium high. Beat until stiff peaks form, about 10 minutes.
Now add your butter, 2 tablespoons at a time.
Beating on medium until each addition of butter is added.
Now add your vanilla. (I used Vanilla Bean Paste that I bought at Homegoods of all places!)
Remove the whisk attachment and replace it with your paddle attachment.
Mix with paddle for 2 minutes on low speed working out the air bubbles.
Makes enough frosting to cover and fill 1 8" layer cake.
Store airtight in fridge, for, according to Martha, 3 days.