Swiss buttercream

Method

Swiss buttercream

1) Whip caster sugar and egg whites together in a double boiler or bain marie until the temperature reaches 49 degrees C, on an instant-read thermometer, and sugar is dissolved.

2) 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.