This light and not too sweet buttercream frosting is perfect for your favorite layered cake or cupcakes.
PREP TIME 10 minutesminutes
COOK TIME 5 minutesminutes
TOTAL TIME 15 minutesminutes
YIELD 5cups
Ingredients
5large egg whites
1cupplus 2 tbsp. sugar
Pinchof salt
1lb(4 sticks) unsalted butterat room temperature
2tspvanilla extract
Instructions
Combine egg whites, sugar, and salt into a double boiler. I use a metal mixing bowl set over a simmering pot of water. Insert a candy thermometer and whisk until the mixture reaches 160°F and the sugar has dissolved.
Pour the mixture into the bowl of your stand mixer with the whisk attachment, beat on medium-high until stiff peaks form and the mixture has cooled to room temperature. About 8 minutes or so.
Reduce your speed to medium and add the butter in 2 tablespoon increments. Once each 2 tbsp addition has been incorporated, add the next. Continue to beat on medium-high until the frosting is thick and smooth, about 3-5 minutes. Some have complained about it looking curdled, if you just continue to whisk it, it will come together eventually. I have not yet had this problem.
Stir in the vanilla extract until just incorporated. Tint with gel icing to reach the color you desire.
The buttercream will keep at room temperature if you are using it the same day. If you are making it ahead of time, store in an airtight container in the fridge for up to 3 days or the freezer for 1 month. Before using, bring to room temperature and use your mixer with the paddle attachment to beat on low speed until smooth again.