Swiss Meringue Buttercream Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 sticks unsalted butter, room temperature
1 1/2 c. sugar
6 egg whites
1 tsp. pure vanilla extract
|
|
Directions: |
Directions:1. Beat the butter with electric mixer until fluffy and pale. Transfer to a small bowl.
2. In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to a clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
3. Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla.
4. Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth. |
|
Number Of
Servings: |
Number Of
Servings:1 large cake worth |
Preparation
Time: |
Preparation
Time:30 min. |
Personal
Notes: |
Personal
Notes: This is from a Martha Stewart magazine. I've used is for almost every birthday cake in my family for the past 10 years. It is great for detailed cake decorating with piping bags or you can just spread it on. It is the best tasting frosting I've ever had and it is especially yummy after it is chilled on the cake.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Swiss Meringue Buttercream is from