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Vanilla Swiss Meringue Buttercream

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Servings: 7 cups (approximately)
Ingredients Method

Ingredients
  

  • 3/4 cup egg whites about 6 large eggs
  • 2 cups granulated sugar
  • 3 cups unsalted butter at room temperature
  • 1 tsp vanilla extract

Method
 

  1. Place the egg whites and sugar in a heat proof bowl. We prefer to use the metal bowl of our stand mixer.
  2. Fill a pot smaller than your bowl with a couple inches of water and bring to a boil. Once boiling turn down to a simmer and set the bowl on the pot to create a double boiler. Continuously stir the egg whites and sugar until the sugar has fully dissolved or the temperature reaches 160 degrees on a candy thermometer.
  3. Transfer the bowl to a stand mixer fitter with the whisk attachment and mix on high until the mixture holds stiff peaks, about 8-10 minutes.
  4. While the meringue is mixing cut the butter into 1 inch cubes.
  5. When the meringue forms stiff peaks continue mixing on high and add the butter one cube at a time. Once all the butter has been added mix in all the vanilla. After the vanilla has been added continue mixing on high for 5 minutes to create your silky smooth buttercream.