| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 1/2 pounds |
Ingredients
- 8 ounces large egg whites
- 16 ounces granulated sugar
- 16 ounces unsalted butter, cubed and softened
- Pinch table salt
- 1 teaspoon quality vanilla extract
Instructions
- Place a pot of water on the stove and bring to a simmer. Weigh your egg whites and sugar into your mixer bowl. Place your mixer bowl over the simmering water and whisk frequently until all of the sugar dissolves and the mixtures lightens in color. The mixture will be about 160 degrees F and you should feel no graininess when you dip your finger into the mixture and rub your fingers together.
- Remove the mixer bowl from the heat and place on the mixer fitted with the whisk attachment. Beat the meringue on high speed until the mixer bowl feels cool to the touch. This can take 10 to 15 minutes. The mixture will be very white and glossy and will have tripled in volume.
- Once the meringue is cool, turn the mixer to medium speed and begin adding the butter in chunks, allowing a few seconds for each addition to be incorporated. The meringue will look a bit deflated but just continue adding the butter and beating until all of the butter has been added. Continue beating the buttercream until it looks fluffy and creamy. Add the salt and vanilla and beat for 2 more minutes.
- The buttercream can be covered and kept at room temperature overnight.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 321 |
| Total Fat | 23 g |
| Saturated Fat | 15 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 0 g |
| Sugar | 28 g |
| Protein | 2 g |
| Cholesterol | 61 mg |
| Sodium | 36 mg |
Reviews
I’ve made this 2 times and both was amazing. Not overly sweet like regular buttercream and simple to make ! Texture was great both times. This will be my go to recipe for frosting from now on! Next time I will attempt to make Nutella flavored.
Going to try this. Thank you.
Sounds
great
Love this thanks