Honey Swiss Meringue Buttercream
(from Eprusse’s recipe box)
Source: I love desserts
- 4 large egg whites
- 3/4 cup sugar
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- 2 cups (4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1 teaspoon pure vanilla extract
In the top of a double boiler set over simmering water, whisk together the egg whites, sugar, salt, and cream of tartar. Continue whisking until the mixture becomes too hot to touch comfortably, 7 to 10 minutes.
Transfer the mixture to the bowl of an electric mixer fitted with a whisk attachment. Beat on, medium-high speed until the egg whites hold a stiff peak, about 8 minutes. Add the-butter, one or two pieces at a time, beating after each addition until incorporated. Beat in the vanilla and honey. Use at room temperature.