Swiss Meringue Buttercream

By Leite's Culinaria

Ingredients

2 large egg whites
1/8 teaspoon cream of tartar
3/4 cup superfine sugar (or blitz granulated sugar in a food processor until finely ground)
2 sticks plus 1 tablespoon (8 1/2 oz) unsalted butter (diced and at room temperature)
Seeds scraped from 1 vanilla pod (*See Note below)
Pinch of salt
Sprinkles (optional)

Prep Time15mins
Cook Time5mins
Servings12

Instructions

In a large heatproof bowl, stir together the egg whites, cream of tartar, and sugar. Place the bowl over a pan of simmering water (making certain the bottom of the bowl doesn't touch the water underneath), stirring regularly, until the sugar has dissolved and the mixture is hot to the touch, 3 to 5 minutes.

Remove from the heat and, using an electric mixer, whisk until the mixture has stiff peaks, 7 to 10 minutes.

Slowly add the butter, a piece or two at a time. Beat until the mixture forms a buttercream-like texture and is silky smooth, 4 to 6 minutes.

Gently beat in the vanilla and salt.

Use the buttercream to frost a cooled cake and top with sprinkles, if using. Cut into portions and serve. Store, covered, for up to 3 days.