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Ingredients
- 5 oz egg whites
- 10 oz sugar
- 14 oz unsalted butter, cool, cut into 1" pieces
- Kosher salt to taste
Details
Preparation
Step 1
1. Fill a large saucepan with 2 inches of water and heat to a simmer.
2. Put the egg whites and sugar in a stand mixer bowl and whisk together until the sugar has dissolved. Place the bowl in the saucepan of simmering water, holding it up to keep the water from touching the bottom of the saucepan. Whisk the egg whites constantly until they register 140-160 degrees on a thermometer.
3. Remove the bowl of warm egg whites from the saucepan and place in the mixer with the whip attachment. Whip the egg whites at high speed until they have cooled and formed into a thick meringue.
4. With the mixer still running at high speed, gradually add the butter in pieces to the meringue.
5. Continue whipping until it forms a smooth and creamy frosting. During this time the buttercream will go through a phase inversion (a fat in water emulsion to a water in fat emulsion) as (or after) the butter is added. This will make the buttercream look curdled, but keep mixing and it will come back together.
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