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Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes about 7 cups
Ingredients
Ingredient Checklist
2 1/4 cups sugar
9 large egg whites, room temperature
6 sticks unsalted butter, room temperature, cut into pieces
1 1/2 teaspoons pure vanilla extract
Gallery
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes about 7 cups
Gallery
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes about 7 cups
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Makes about 7 cups
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Yield: Makes about 7 cups
Makes about 7 cups
Ingredients
Ingredients
- 2 1/4 cups sugar
- 9 large egg whites, room temperature
- 6 sticks unsalted butter, room temperature, cut into pieces
- 1 1/2 teaspoons pure vanilla extract
Directions
Place sugar and egg whites in a heatproof mixer bowl; set over (not in) a pan of gently simmering water and whisk until sugar is dissolved and egg whites are hot to the touch, 2 to 3 minutes. (Test by rubbing mixture between your fingers; it should feel completely smooth.)
Transfer bowl to stand mixer with whisk attachment and beat on medium speed 5 minutes. Increase speed to medium-high and beat until stiff, glossy peaks form and meringue has cooled (test by feeling bottom of bowl), about 7 minutes.
Reduce speed to medium-low and add butter, several tablespoons at a time; beat after each addition until incorporated. (Don’t worry if buttercream appears curdled after all of butter has been added; it will become smooth again with continued beating.) Add vanilla and beat just until combined.
Switch to paddle attachment and beat on lowest speed until any air pockets are eliminated, about 5 minutes. If you’ll be using the buttercream within several hours, cover the bowl with plastic wrap and set aside at room temperature in a cool environment. Otherwise, transfer it to an airtight container and store in the refrigerator for up to three days. Before using, bring buttercream back to room temperature, and beat it on the lowest speed with the paddle attachment until smooth, about 5 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Swiss-Meringue Buttercream for Flag Layer Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Swiss-Meringue Buttercream for Flag Layer Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
