Swiss Meringue Buttercream

Martha Stewart

2 1/2 cups sugar

10 large egg whites

2 pounds (8 sticks)UNSALTED butter, cut into pieces (DO NOT use salted butter)

2 tsp vanilla extract

Place sugar and egg white in a heat proof bowl over a pan of simmering water. Whisk until the sugar is dissolved in the egg whites and the temperature reaches 130°-140°.

Transfer the mixture to the bowl of an electric mixer. Using the whisk attachment, beat on high until the mixture has cooled and come to stiff peaks..about 10 minutes.

Add the butter, one piece at a time, mixing well between each addition.

Your frosting might start to look like cottage cheese at this point, but don't will come together.

Continue beating until smooth. add the vanilla and beat until incorporated.

Switch to paddle attachment, and whisk on low until all of the air pockets are removed and the frosting is smooth, about 5 minutes.

You can store this in an airtight container in the fridge for 3 days. Just bring up to room temperature before using and mix with the paddle attachment for a few minutes on low to ensure a smooth texture.