- 1
- 10 mins
- 20 mins
Ingredients
- 2 cups sugar
- 2 large egg whites
- 1/2 cupunsalted butter, at room temperature, cut into pieces
- 1/4 teaspoons pure vanilla
- pinch kosher salt
Preparation
Step 1
In a small bowl, whisk the sugar and egg whites. In a 1-quart saucepan, bring 2 cups water to a simmer over medium-high heat. Set the bowl over the simmering water (but don't let the bowl touch the water) and heat , whisking occasionally, until hot to the touch, 4 to 6 minutes. It will thin out a bit as the sugar melts.
Remove from heat and scrape the mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the mixture is light, white and cool to the touch, 4 to 6 minutes. Reduce the speed to low and add the chunks of butter one at a time. Increase the mixer speed to medium and beat until the buttercream is smooth, 4 to 5 minutes. Mix in the vanilla and salt.
Use buttercream immediately or refrigerate in an airtight container for up to 4 days. Before using, return to room temperature and then mix in stand mixer with the paddle attachment on med.-low speed until smooth, 1 to 2 minutes.
SUBSTITUTE: 2 Tbsp. instant expresso powder dissolved in 1/2 tsp warm water, cooled for the vanilla and mix it in along with the salt.