This buttercream is made with a cooked meringue, which calls for heating the sugar with egg whites before beating. Plus: More Dessert Recipes and Tips
How to Make It
Step 1
In a double boiler, beat the egg whites with the sugar over simmering water until the sugar has dissolved and the whites reach 160° on a candy thermometer, about 7 minutes.
Step 2
Pour the egg whites into the bowl of a standing electric mixer fitted with the whisk and beat at medium speed until stiff, glossy and cool. Beat in the vanilla. At medium-low speed, beat in the butter, a few tablespoons at a time; continue beating until the buttercream is fluffy yet firm.
Make Ahead
The buttercream can be refrigerated for 2 days. Bring to room temperature before using.
Serve With
You May Like
Aggregate Rating value: 0
Review Count: 0
Worst Rating: 0
Best Rating: 5
