SWISS BUTTERCREAM

Swiss Buttercream image

Provided by Food Network

Categories dessert

Time 20m

Yield 4 to 6 cups

Number Of Ingredients 3

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

Steps:

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.