Swiss Meringue Buttercream Recipe | BraveTart

Name: Swiss Meringue Buttercream Recipe | BraveTart
Ingredients: 6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs; 11 ounces plain or lightly toasted sugar (about 1 2/3 cups; 310g) (see note); 3/4 teaspoon (3g) Diamond Crystal kosher salt; use half as much if iodized; 1/4 teaspoon cream of tartar; Scraped seeds from 1 split vanilla bean (optional); 20 ounces unsalted butter (5 sticks; 565g), softened to about 65°F (18°C); 1 teaspoon (5ml) vanilla extract; 1/4 teaspoon almond extract (optional)

"This light and silky buttercream is none too sweet, and beautifully stable at room temperature. The finished product can be customized with a splash of extract, a drizzle of melted chocolate, concentrated fruit purées, or just about whatever you crave...."

INGREDIENTS

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6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs

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11 ounces plain or lightly toasted sugar (about 1 2/3 cups; 310g) (see note)

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3/4 teaspoon (3g) Diamond Crystal kosher salt; use half as much if iodized

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1/4 teaspoon cream of tartar

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Scraped seeds from 1 split vanilla bean (optional)

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20 ounces unsalted butter (5 sticks; 565g), softened to about 65°F (18°C)

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1 teaspoon (5ml) vanilla extract

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1/4 teaspoon almond extract (optional)

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