★★★★★ 1 vote5
5 largeegg whites
1 csuperfine sugar
2 Tbspsuperfine sugar
4 stickunsalted butter softened
2 tsppure vanilla extract
How to Make Swiss Buttercream
- Place egg whites and superfine sugar into double boiler.
- Heat gently, whisking constantly until temperature reaches 140 degrees on a candy thermometer.
- Remove from double boiler and whisk until thick, glossy and cool.
- Place in mixer with paddle attachment. Beat on medium speed add salt, vanilla and softened butter. Mix until smooth. It will go through stage where it looks broken but it will beat together wonderfully.