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Brown Sugar Swiss Meringue Buttercream Recipe

Ingredients

How to make it

  • Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water.
  • Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
  • Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment.
  • Beat egg white mixture on high speed until it forms stiff (but not dry) peaks.
  • Continue beating until fluffy and cooled, about 7 minutes total.
  • Switch to the paddle attachment.
  • With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition.
  • Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles. Frosting may separate and youll say its waste..hold on just beat it more and turn it slowly up to high speed and keep beating it WILL come back together. Once it does stop beating and remove from mixer. Place in a airtight container and refridgerate overnight before using to allow flavors to come together. Spread on pancakes when this is cold...mmmmm!

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The Cook

imanalienchef Appleton, WI

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