Recipe courtesy of Bronwen Weber
Swiss Buttercream
- Level: Intermediate
- Yield: 4 to 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 284
- Total Fat
- 23
- Saturated Fat
- 15
- Carbohydrates
- 19
- Dietary Fiber
- 0
- Sugar
- 19
- Protein
- 2
- Cholesterol
- 61
- Sodium
- 29
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
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.