Swiss Meringue Buttercream

Frosting and Icing - Dessert

This is absolutely the best icing I have ever made.

Brief

Prep 20 mins

Cook: 10 mins

Total: 30 mins

Servings: 80

Yield: 80 servings

Swiss Meringue Buttercream

Ingredients

1 teaspoon lemon juice

or as needed

4 cups white sugar

2 cups egg whites

5 cups unsalted butter

cut into cubes

2 tablespoons pure vanilla extract

¼ teaspoon salt

Dessert

Directions

Step 1

Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl.

Step 2

Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water whisking constantly but gently until temperature reaches 140 degrees F (60 degrees C) about 10 minutes. Return bowl to the stand mixer.

Step 3

Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick glossy and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter 1 cube at a time; mix until silky-smooth. If mixture curdles continue mixing and it will return to smooth.

Step 4

Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.

Nutritional Information

Swiss Meringue Buttercream

Servings Per Recipe:80

Calories: 144.3

% Daily Value *

Protein: 0.8g 2%

Carbohydrates: 10.1g 3%

Sugars: 10.1g

Fat: 11.5g 18%

Saturated Fat: 7.3g 36%

Cholesterol: 30.5mg 10%

Vitamin A Iu: 354.6IU 7%

Niacin Equivalents: 0.2mg 1%

Folate: 0.7mcg

Calcium: 4mg

Magnesium: 1mg

Potassium: 14.1mg

Sodium: 18.9mg 1%

Calories From Fat: 103.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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