Swiss Meringue Buttercream Icing
Yield
24 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 ½ | cups |
sugar
|
|
8 | stick |
butter, unsalted
|
|
10 | large |
egg whites
|
|
3 | teaspoons |
vanilla extract
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
591 | ml |
sugar
|
|
904 | g |
butter, unsalted
|
|
1E+1 | large |
egg whites
|
|
15 | ml |
vanilla extract
|
Directions
Add sugar, and egg whites in heat proof bowl, and place over pot of simmering water, whisk until sugar dissolves, approx. 3 minutes. Remove, using electric mixer, whisk on high for 10 minutes. Add softened butter, one piece at a time mix until smooth. Add vanilla. Switch to paddle attachment, and mix on lowest speed for 5 minutes. Frost, and refrigerate.