Recipe: Swiss Meringue Buttercream Frosting

20 ounces sugar
10 ounces egg whites
20 ounces butter (5 sticks)-- cut into 1 T pieces
1 Tbsp vanilla extract

1. In a 5 quart bowl, over a double boiler, whisk (piano whisk) sugar and egg whites until 170 degrees F
2. Transfer bowl to a stand mixer. Using whip attachment, whip egg whites to a moist, stiff meringue.
3. Begin adding diced, room temperature butter , one piece at a time while mixer is running on medium spd.
4. Transfer to paddle attachment. Add vanilla [i]slowly[/i] and beat on low until smooth and creamy. (Can turn mixer spd higher, if needed)

**Buttercream may look soupy -- transfer entire mixing bowl to the freezer to chill for a few minutes, or place a bowl of ice water underneath mixing bowl while mixing to bring temp down. Don't worry -- the mixture will come back together like magic and you'll get a smooth buttercream.

**This buttercream can be used to ice and decorate cakes -- if it gets too warm while piping, place in refrigerator to chill, or keep hands cold by dipping in ice water periodically.

**Can be flavored with any extract or liqueur (2 - 4 Tbsp), fruit puree, melted chocolate (1/2 cup approx.)
Can be colored with food coloring
May be left in a cool place for a few days, for longer storage, refrigerate or freeze -- Allow buttercream to reach room temp and remix as needed.