Swiss Meringue Buttercream

Ingredients and Weight:

• 8 large egg whites (about 1 cup)
• 1 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 1 pound (4 sticks) unsalted butter, softened
• 1 teaspoon pure vanilla extract

Preparation Time:

• 15 minutes

Cooking Time:

• None

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a heatproof bowl, whisk together the egg whites, sugar, and salt.
2. Place the bowl over a saucepan of simmering water and whisk constantly until the sugar is dissolved and the mixture is hot to the touch, about 5 minutes.
3. Remove the bowl from the heat and beat with an electric mixer on high speed until stiff peaks form, about 5-7 minutes.
4. Add the butter a few pieces at a time, beating well after each addition.
5. Beat in the vanilla extract until combined.

Nutritional Information (per 1/4 cup serving):

• Calories: 350
• Fat: 25g (saturated 15g)
• Cholesterol: 100mg
• Sodium: 110mg
• Carbohydrates: 30g (sugar 30g)
• Protein: 3g

Dish Characteristics:

• Rich, creamy, and fluffy
• Velvety-smooth texture
• Pure white color with a hint of sweetness
• Pairs well with a variety of cakes, pastries, and cookies

User Comments:

• "This is the best Swiss meringue buttercream I've ever had. It's so smooth and delicious!"
• "I love how easy it is to make. I'm not a professional chef, but this turned out perfectly."
• "It's the perfect frosting for my wedding cake. It's elegant and beautiful."

Special Precautions and Tips:

• Use high-quality butter for the best flavor.
• Make sure the egg whites are at room temperature for maximum volume.
• Beat the buttercream until it is stiff enough to hold peaks.
• If the buttercream is too thick, add a little milk or water 1 tablespoon at a time.
• If the buttercream is too thin, chill it for 15 minutes before re-beating.