Swiss Meringue Buttercream
Directions
- 1Separate egg whites from egg yolks. Use only the egg whites.
- 2Add egg whites and sugar to a large bowl and whisk together.
- 3Place the bowl over a pan of simmering water, ensuring the water doesn't touch the bowl. Whisk constantly until the sugar dissolves and the mixture is smooth.
- 4Whisk the warm mixture with a stand mixer on medium speed until stiff, glossy peaks form.
- 5Slowly incorporate room temperature butter into the meringue, mixing until smooth. If it looks like cottage cheese, keep mixing until smooth.
Ingredients
- 12 egg white
- 600 g sugar
- 750 g butter
Equipment
large bowlwhiskstand mixerpancandy thermometer (optional)