Easy Vanilla Swiss Meringue Buttercream
Fluffy and delicious, this vanilla Swiss meringue buttercream is a versatile topping.
- Yield: Makes about 10 cups
Source: Martha Stewart Weddings, Spring 2007
- 10 large egg whites
- 3 cups sugar
- 4 cups (8 sticks) unsalted butter, cut into small pieces, softened
- 1/2 vanilla bean, seeds scraped and reserved (pod discarded)
Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer, 2 to 3 minutes.
Attach bowl to mixer fitted with the whisk attachment. Beat on high speed until fluffy and cooled, about 10 minutes. Reduce speed to medium-low; add butter, several pieces at a time, beating well after each addition. Beat in vanilla seeds. Reduce speed to low; beat until smooth.