2 c. (4 sticks) unsalted butter, cut into Tbsp, room temp
1 tsp pure vanilla extract
Instructions
1. Heat sugar and eggs; Bring a saucepan filled with
about 2-in of water to simmer. Meanwhile combine
sugar, egg whites and salt in lrg heatproof bowl.
Set bowl over (not in) simmering water, and whisk
until whites are warm to the touch and sugar is
dissolved, 2 to 3 min. Test by rubbing between
fingers, the mixture should feel smooth.
2. Whip meringue- Attach bowl to a standing mixer
fitted with whisk attachment and beat on low until
foamy. Add cream of tartar, and beat on med-high
until stiff, glossy peaks form and mixture is cooled
completely about 10 min,
3. Mix in butter- Reduce speed to med-low; add
butter 2 Tbsp at a time, beating to incorporate
fully after each addition. After all the butter has
been incorporated, beat in vanilla
4. Switch to the paddle attachment. Beat on lowest
speed to reduce air bubbles, 3 to 5 min. Let stand,
covered with plastic wrap, at room temp.
Originally Submitted
3/20/2012
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