Serves 1
Directions
- 1Take the butter out and let it sit for a bit while doing everything else
- 2Separate the egg whites and yolks because you don't want any yolks into the whites
- 3Clean up after yourself because nobody likes salmonella
- 4Go in with sugar
- 5Follow that with salt
- 6Whisk it up together
- 7Over medium heat, simmer some water in a pot and create a double boil method
- 8Cook these egg whites for five to seven minutes
- 9Whisk your egg whites until they are completely cool
- 10Going with vanilla and all your butter one stick at a time
- 11After five to ten minutes you're gonna have fluffy dreamy buttercream
- 12If you want to smooth out those air bubbles, you can switch to the paddle attachment and incorporate all of that in there
Ingredients
- 10 large egg whites
- 5 sticks unsalted butter
- 2.5 cups sugar
- 1 tsp salt
- 2 tsp vanilla
Tips
- Swiss meringue buttercream is a more involved buttercream
- Don't let the water touch the bowl when cooking
- Once you start adding the butter, it will look strange for 5 minutes, but trust the process
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