Ron's Swiss Meringue Buttercream

1. 1

   Place the egg whites and sugar in a large metal mixer bowl set over simmering water.

2. 2

   Whisk constantly until the sugar melts and the mixture is very thin and warm.

3. 3

   Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes.

4. 4

   Continue beating on low speed until cool.

5. 5

   Beat in small pieces of cool but soft butter on medium speed.

6. 6

   The mixture may curdle before coming together.

7. 7

   Add the vanilla extract or other flavoring if using.

8. 8

   (Re-beat occasionally while frosting a cake to maintain smooth texture.)

* Per serving · 4 servings · Values may vary.

No additional tips available.