How to make Swiss Meringue Buttercream
 
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INGREDIENTS
FOR A 3 LAYER 6-INCH CAKE
  • 6 egg whites
  • 4 sticks butter
  • 1 cup sugar
  • ½ cup water
  • 1 teaspoon cream of tartar
FOR A 4 LAYER 8-INCH CAKE
  • 9 egg whites
  • 6 sticks butter
  • 1.5 cups sugar
  • ¾ cup water
  • 1.5 teaspoon cream of tartar
INSTRUCTIONS
  1. Bring sugar and water to a boil in a small saucepan over medium heat. Boil the syrup until it reaches 240°F (soft-ball stage) on a candy thermometer.
  2. In the meantime, beat the egg whites with an electric mixer on low speed until foamy. Add cream of tartar and beat on medium high until stiff peaks form.
  3. With the mixer running, pour the boiling sugar syrup down the side of the bowl into the egg whites. Turn the mixer on high speed and beat for about 15 mins until egg white mixture cools down to room temperature.
  4. Add the butter, piece by piece and keep beating. If it looks curdled at any point during the beating process, continue beating until smooth.
  5. Add any flavors such as vanilla beans, fruit powders, food coloring or almond extract.
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/make-italian-meringue-buttercream