Swiss Meringue Buttercream

Submitted by C. Taylor

"From Country Living magazing. This looks like a beautifully glossy and light buttercream. I haven't tried this yet, but wanted to put this here for safe keeping."

 

• Ready In: 20mins
• Ingredients: 4
• Yields: 3 cups of frosting

ingredients

• 1⁄2 cup egg white
• 1 cup sugar
• 2 cups unsalted butter (cold)
• 1 teaspoon vanilla extract

directions

1. Continuously whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F).
2. Remove from heat and beat with a mixer on high speed. The mixture should then become cool and glossy and triple in volume.
3. Beat in the butter, cut into 1/2 inch cubes, a few pieces at a time.
4. Add the vanilla and beat until fluffy.

Reviews

[Just Call Me Martha]

I agree with another poster that it was very buttery tasting. I love butter, but it almost tasted too bland. I even doubled up on the vanilla. It is silky smooth and looks beautiful. I will try it again, but with a little less butter.

 

[IloveCuppycakes]

I got a very similar recipe off of www.Dyannbakes.com . But with less butter... 3 sticks (1-2/3 cups)and it was VERY buttery... too buttery. It was like eatting sweetened butter that you might spread on toast or a bagel. It was the most velvety smooth frosting I have ever tried. I tweaked this recipe by adding a bit more vanilla and enough powdered sugar to cut the butter taste... THEN it was the creamiest, most wonderful frosting ever. Until it went outside for less than 15 minutes in 79 degrees and melted. I'm wondering if it's because I used egg whites from a container?