Easy Swiss Meringue Buttercream

Step 1

Add pasteurized egg whites and confectioners sugar to stand mixer fitted with paddle attachment.

Step 2

Turn mixer on low, let ingredients come together. Then turn on high speed for 3-5 minutes, or until egg whites and sugar are fully incorporated.

Step 3

With mixer off, add in the extract and mix on low speed until just combined.

Step 4

Now start adding in butter, about 1/2 stick (4 tablespoons) at a time. After each addition, let the mixer run of medium-high speed until the butter is mostly incorporated. It can take about 3-4 minutes just to add in the butter.

Step 5

Once all the butter is added, turn the mixer on high speed and let it whip for at least 5 minutes. (I have let it go for as long as 10)