This light and airy buttercream is much more stable than standard American buttercream. This stuff is pure velvet in a bowl (and on your tongue!). Makes for the perfect finish on your cake, cupcakes, or cookies. WOW!!! Makes 8 cups.
Course Dessert
Cuisine French
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Servings 32servings
Calories 104kcal
Author Stephanie Stiavetti
Ingredients
1cupegg whites(about 8 large egg whites)
1 1/2cupsgranulated sugar
1 1/4cupsbutterat room temperature and cut into chunks
1teaspoonvanilla extract
Instructions
Have a candy thermometer handy. Heat hot water in the bottom of a double boiler until it is almost boiling. Combine egg whites and sugar in the top half of the double boiler and whisk gently until they reach 140°F (60°C).
Remove eggs whites and sugar from the pot and pour into a mixing bowl. Using a stand mixer with the whisk attachment, beat on high until the frosting is big and billowy and have cooled completely.
Once the eggs and sugar have cooled off completely during beating - it has to be room temperature or your butter will melt into a huge mess - slowly add butter to frosting, chunk by chunk, and keep beating. After one minute, add vanilla and continue beating. If you want to add food coloring, add it right after the vanilla extract.
Keep beating and tasting. You'll know it's done when it tastes like happiness, whipped velvet, and unicorn giggles.
If kept in an airtight container, this frosting will keep FOREVER in the fridge. Just bring to room temperature and re-whisk it when needed. I've been keeping a test batch in the fridge for two months now, and it still tastes lovely and perfect once a small portion is brought to room temperature and beaten with a whisk.