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Beat on medium for 5 minutes. After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more.

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By Richa Naidu and Eva Mathews (Reuters) -Unilever said on Tuesday it would spin off its ice cream unit, home to popular brands such as Magnum and Ben & Jerry's, and cut 7,500 jobs in a new cost.

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The ingredients are similar to Swiss buttercream but in different proportions, so this frosting is a bit sturdier than its counterpart. Rich and creamy, French Buttercream has a taste and consistency similar to custard or pastry cream. It's made using pasteurized egg yolks and sugar and is not as sweet as traditional American buttercream.

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Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl. Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes.

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MAKING SWISS CREAM: Begin by preparing the creamy base of Swiss Cream. In a saucepan, combine 1/2 pint of cream and 1/2 pint of milk. Add a piece of vanilla about 2 inches long, and sugar to taste. The vanilla infuses the mixture with its warm and aromatic essence, while the sugar sweetens it to your desired level..

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Directions. Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. Add the sugar, lemon juice, salt and egg whites to the mixing bowl.

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Save the yolks for another recipe. Cook the egg whites & sugar: Whisk sugar & egg whites together, then set the bowl over a saucepan filled with simmering water. Do not let the bottom of the mixing bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out.

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Step 1: Heat up the egg whites and sugar. Taste of Home. Stat this frosting by whisking together the room temperature egg whites, sugar and salt together in a heat-proof bowl. The bowl of your stand mixer works perfectly here (and then you won't need to do any transferring later). Once combined, place the bowl over a saucepan of simmering.

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Making the swiss meringue buttercream. Place the butter and salt in a mixing bowl. With the whisk attachment, whip the butter until light, fluffy, and creamy. This can take up to 10 minutes depending on the temperature of the butter, the mixer, and the ambient temperature.

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Refrigerate the meringue for 15 to 20 minutes if necessary.) Step 4: Add the butter in a tablespoon at a time, beating well after each addition. (If the mixture looks curdled, continue to beat until it comes back together before adding the remaining butter.) Step 5: Scrape the sides of the bowl.

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Whisk meringue: Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

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Step 1: Make the Swiss Meringue. Create a double boiler by placing your mixing bowl over a pot of water filled with 1 to 2 inches of water. Bring the water to a simmer. Make sure that the water does not touch the bottom of the bowl or the eggs could overcook. To the mixing bowl, add the egg whites and sugar. Whisk to combine.

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Pour hot egg whites into the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until doubled in volume, about 10 minutes. When you stop the mixer, the meringue.

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Directions. Fill a wide pot with at least 1 1/2 inches of water, with a thick ring of crumpled tinfoil placed on the bottom to act as a "booster seat" that will prevent the bowl from touching the bottom of the pot. Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer.

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Place the bowl over a saucepan of simmering water (you should just barely see some lazy bubbles coming up), and whisk constantly until the mixture measures 161°F (71.7°C) on a digital thermometer. Remove the bowl from the heat, and beat the meringue with your mixer's whisk attachment until stiff. With the mixer running, add the butter a few.