Swiss Meringue Buttercream
Ingredients: egg whites, granulated sugar, unsalted butter, rose water · 30 min cook time · 420kcal · $9.20
Ingredients
5large egg whites, 1.5cups granulated sugar, 1pound unsalted butter, 2drops rose water
Instructions
1. Carefully separate five room-temperature egg whites into a clean bowl, making sure no egg yolk gets into the whites.
2. Add 1 1/2 cups of granulated white sugar to the egg whites and whisk together to incorporate.
3. Set the bowl over a bath of simmering water (a bain-marie) without letting the water touch the bottom of the bowl, and whisk continuously until it reaches 160°F or 71°C and is completely smooth.
4. Transfer the warm meringue mixture to a stand mixer and whisk on medium-high until it becomes stiff, glossy, beautiful peaks and cools down to room temperature.
5. With the mixer running on low, add one pound of room temperature unsalted butter a tablespoon at a time.
6. Add a couple of drops of rose water extract and mix until fully incorporated.
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