Ingredients
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Instructions
- Whisk egg whites and sugar in a bowl of a stand mixer using a whisk.
- Place the bowl over a meidum saucepan with simmering water. *Make sure that the bottom of the bowl doesn't touch the water in the pot.
- Continue to whisk the egg white-sugar mixture for about 5 minutes or until the mixture is hot and all the sugar granules have dissolved. *Dip your finger into the mixture to test if the sugar has dissolved.
- Once the sugar has dissolved, place the bowl over a towel and wipe the bottom of the bowl.
- Transfer the bowl to a stand mixer fitted with a whisk attachment, and beat on medium-high speed for 8-10 minutes. The mixture will be ready once it looks super thick/stiff, and the bottom of the bowl comes to room temperature.
- Swap the whisk attachment for a paddle attachment, and beat on low speed while adding in the butter one tablespoon at a time. Then, add in the vanilla extract.
- Bring the mixer to medium-high speed and mix for 3-5 minutes until the buttercream looks thick and smooth.
Test Kitchen Notes
To store the buttercream: Fridge-This buttercream can be refrigerated for 1 week. Remove from the fridge 2 hours before using to soften the cream. You may need to rewhip the buttercream. Storing an Iced Cake: Fridge-Remove the iced cake from the fridge 2 hours before serving. Countertop-If the cake is covered with fondant, store the cake on the countertop (preferably in a cardboard box) for 1-2 days.