This Swiss Meringue Buttercream is a silky and luxurious frosting that's perfect for macarons, cakes, and more. It's smooth, not too sweet, and has a beautiful melt-in-your-mouth texture.
Ingredients: 4 large egg whites. 1 cup granulated sugar. 1 1/2 cups unsalted butter, at room temperature. 1 teaspoon pure vanilla extract. Pinch of salt.
Instructions: Place the granulated sugar and egg whites in a heat-resistant bowl. Assume that the bottom of the bowl is not in contact with the water when you place it over a pot of simmering water. When the mixture reaches 160F 71C and the sugar has completely dissolved, whisk continuously. After turning off the heat source, allow the bowl to reach room temperature. Beat the egg white mixture on high speed with an electric mixer until stiff peaks form and the bowl is cool to the touch. A few tablespoons at a time, gradually add the softened butter while lowering the mixer speed to medium-low. After all of the butter has been combined, turn up the speed to high and beat the buttercream until it's fluffy and smooth. Beat in the vanilla extract and a small pinch of salt, and beat one more minute to blend. It's time to use your Swiss Meringue Buttercream!
Prep Time: 30 minutes
Cook Time: 15 minutes
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