Swiss Buttercream
 
Makes about 5 cups
Ingredients
  • 1¾ cups (350 grams) granulated sugar
  • ¾ cup (180 grams) egg whites (about 6 large egg whites)
  • 2 cups (454 grams) unsalted butter, softened
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt
Instructions
  1. In a heatproof bowl, whisk together sugar and egg whites by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
  2. Carefully transfer sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until stiff peaks form and bowl is cool to the touch, 7 to 8 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined after each addition. (If buttercream breaks, beat for 2 to 3 minutes, and the emulsion will come back together.) Beat in vanilla and salt. Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let come to room temperature and rewhip before using.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/april-gluten-free-chocolate-cake/