Swiss Meringue Buttercream
Serves: approximately 8 cups
 
Ingredients
  • 10 large egg whites
  • 2 1⁄2 cups granulated sugar
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon cream of tartar
  • 2 1⁄2 cups unsalted butter, softened
Instructions
  1. In the heatproof bowl of a stand mixer, whisk together egg whites, sugar, salt, and cream of tartar. Set over a saucepan of simmering water and heat, stirring often, until sugar dissolves and a digital thermometer registers 160°, 5 to 10 minutes.
  2. Attach bowl to mixer fitted with the whisk attachment. Beat at high speed until cooled, approximately 10 minutes. Reduce mixer speed to medium-high. Beat in butter, 1 tablespoon at a time, until each piece is incorporated before adding more. Continue to beat until mixture thickens, comes together, and is smooth. (Buttercream may look curdled at first, but keep beating.) Use immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-blueberry-layer-cake/