Basic Swiss Buttercream

Basic Swiss Buttercream

4 Egg Whites
1 1/4 cups Sugar
1 1/4 cups Butter (cut into small pieces, soften)
1 tsp Vanilla Extract

Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed and produce a stiff peak and look shined. Continue whip until it cool to touch.

On your mixer, remove the whip and attach the paddle. Add butter into the bowl piece by piece. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add Vanilla and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

Note:Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

Reciepe from K'Seewalee's Pure Butter book and techniques adapted from www.epicurious.com