RON'S SWISS MERINGUE BUTTERCREAM

Ron's Swiss Meringue Buttercream image

Provided by Ron Ben-Israel

Categories dessert

Time 20m

Yield 7 1/2 cups

Number Of Ingredients 5

9 large egg whites, at room temperature
1 1/2 cups sugar
1 1/2 pounds (6 sticks) unsweetened butter, softened but still cool
2 teaspoons vanilla extract
Optional flavoring: melted chocolate, liquors, fruit and fruit purees

Steps:

Place the egg whites and sugar in a large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool.
Beat in small pieces of cool but soft butter on medium speed. The mixture may curdle before coming together. Add the vanilla extract or other flavoring if using. (Re-beat occasionally while frosting a cake to maintain smooth texture.)