Swiss Meringue Buttercream

Recipe by C. Taylor
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READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Remove from heat and beat with a mixer on high speed. The mixture should then become cool and glossy and triple in volume.
  • Beat in the butter, cut into 1/2 inch cubes, a few pieces at a time.
  • Add the vanilla and beat until fluffy.
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