Delicious, silky, and smooth! This Swiss meringue buttercream frosting is the one to choose if you like your icing less sweet. Not very buttery or “meringue-y.” Furthermore, it pipes beautifully!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 30 |
| Yield: | 30 servings |
Ingredients
- 8 egg whites
- 1 ½ cups white sugar
- 1 ¼ pounds unsalted butter, at room temperature
- 2 teaspoons vanilla extract
Instructions
- Combine egg whites and sugar in a heat-safe bowl. Set the bowl over a pot of simmering water. Whip mixture until the temperature reaches 120 degrees F (49 degrees C) on a digital or instant thermometer and sugar is dissolved, about 5 minutes.
- Remove egg white mixture from heat. Continue to whip until soft peaks form and the meringue temperature has come down to 99 degrees F (37 degrees C) or lower, 4 to 7 minutes.
- Add butter to the meringue, 2 tablespoons at a time, whipping until incorporated and fluffy. Scrape the sides of the bowl and keep mixing until smooth, 5 to 8 minutes. Add vanilla extract and whip until incorporated.
Reviews
This was amazing, tastes delicious!! Only recommendation is two table spoons of vanilla extract. And if it looks a little thin while adding the butter just wait it will firm up