Swiss Buttercream Icing
rhondalyn
ingredients
- For a 9-inch cake (plus filling, or some to spare)
- 1 cup sugar
- 4 large egg whites
- 26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
- 1 teaspoon vanilla extract
directions
- 1
Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.
- 2
Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)
- 3
Add the vanilla.
- 4
Finally, add the butter a stick at a time and whip, whip, whip.
notes
Do not have a panic attack when this takes a while to come together.
Source: rhondalyn
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