Swiss Meringue Buttercream

1. 1

   In the top of a double boiler set over simmering water, whisk together the egg whites, sugar, salt, and cream of tartar.

2. 2

   Continue whisking until the mixture becomes too hot to touch comfortably, 7 to 10 minutes.

3. 3

   Transfer the mixture to the bowl of an electric mixer fitted with a whisk attachment.

4. 4

   Beat on medium-high speed until the egg whites hold a stiff peak, about 8 minutes.

5. 5

   Add the butter, one or two pieces at a time, beating after each addition until incorporated.

6. 6

   Beat in the vanilla.

7. 7

   Use at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.