Swiss Meringue Buttercream

by Lauren Cortesi
(Honey Brook, PA, USA)

To make swiss meringue buttercream icing, just follow the simple formula: 1, 2, 3

8 egg whites
16 oz. sugar
32 oz. unsalted butter, room temp., cubed
1 tsp. vanilla

mix egg whites with sugar over double boiler until heated to 140 degrees.

Mix in a stand mixer on high until soft peaks form.

Add the vanilla.

With mixer on medium-low, add the butter bits at a time. When all added, turn mixer to medium high, until a smooth buttercream is formed.

You can use this as the base for almost any flavored buttercream. This is a true buttercream. Nice, and shiny and smooth.

Note: If you refrigerate this icing, let it come to room temperature before rebeating, otherwise the icing will get curdled.