Swiss Meringue Buttercream
Tuesday, April 30, 2013 9:59:19 AM America/New_York
10 Egg Whites
2 1/2 Cups Granulated White Sugar
1 tsp salt
1 1/2 pounds salted butter
2 tsp Pure Vanilla Extract
Cut butter into smaller pieces, allow to come to room temperature. Place medium saucepan on stove with 2 cups water, allow to come to a low boil. Do NOT combine sugar and egg whites until the water is boiling. In the bowl of a stand mixer, combine egg whites and sugar and whisk together. Place bowl over water and continue whisking frequently. Bring temperature of egg white mixture to 150 degrees, until all of the sugar granules have dissolved. The mixture should now resemble marshmallow fluff.
Remove the bowl from the heat and place into stand mixer. With whisk attachment in place, whisk the mixture on high speed, and allow to continue mixing until the temperature drops down to about 90 degrees or lower.
Add the butter cubes one at a time, stopping to scrape sides of bowl occasionally. Add vanilla and combine.
Place into a food safe container and cover the surface with plastic wrap. You may use this immediately, or freeze. If you freeze it, when you are ready to use, allow to come to room temperature overnight, and then re-whip before use.
Makes approximately 8 cups.