Swiss Meringue Butter Cream     

Ingredients:
1 1/4 cups sugar
5 large egg whites
2 cups (4 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
 

Directions:
Combine egg whites, sugar, and vanilla in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are
hot to the touch, 5 to 7 minutes. Transfer bowl to the electric mixer. Using whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
In a separate bowl, beat butter until creamy and fluffy. At low speed, add the butter to egg whites until smooth. Add vanilla, and continue mixing until incorporated.

Yield: 5 cups