Swiss Buttercream (yield: enough for 1 8-in round cake)
7 ea (227g) egg whites
1.75 c (350g) sugar
1 lb (454g) butter, softened
fine salt
vanilla extract
1. Add the egg whites and sugar to a heat proof bowl and set over a pot of barely simmering water.
2. Whisk the egg whites and sugar until the sugar is dissolved and the mixture reaches a temperature of 160-165F (71-74C).
3. Pour the egg white and sugar mixture into the bowl of a stand mixer and whisk on medium-high speed. (Note: many recipes have you heat the egg whites and sugar in the bowl of the mixer. I prefer to use a separate bowl for the double boiler and whisking steps in order to speed up the cooling process).
4. Whisk the meringue until the bowl is cool to the touch. Depending on your mixer this will take anywhere from 7-12 minutes.
5. Once the bowl is cool, add the softened butter a tablespoon or two at a time (you should be able to make an indent in the butter but it should not be so soft that you can easily push right through).
6. Continue mixing until the buttercream comes together. (It may look curdled at first but should eventually come together. If it does not, heat the bowl for a couple minutes before returning to the mixer. If it does not come together and stays thin, place the bowl in the fridge for 10-15 minutes at a time before re-mixing).
7. Finish with salt, vanilla, and any other flavorings to taste.
