Swiss Buttercream

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 to 6 cups
Level:
Intermediate

Ingredients
  • 1 cup egg whites, room temperature
  • 1 1/2 cups sugar
  • 2 cups butter, room temperatured
Directions

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

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


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