Swiss Buttercream

1. 1

   Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F, on an instant-read thermometer, and sugar is dissolved.

2. 2

   Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy.

3. 3

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

4. 4

   The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

No additional tips available.