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Brown Sugar Swiss Meringue Buttercream
Ingredients
5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature
Directions
Put egg whites, sugar, and salt into TMX with butterfly. mix at speed 1 temp 70 for 4 minutes.
Beat on 4 speed until stiff, glossy peaks form, about 6 minutes.
Reduce speed to 2. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes.
Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.
