Ingredients
Scale
- 150 g egg whites (5 large)
- 300 g or 1½ cup sugar
- 454 g or 1 lb unsalted butter, cubed, at room temperature,
- 5 ml or 1 tsp vanilla extract
Instructions
- Place the egg whites and sugar in a heatproof bowl (I use stainless steel) and whisk until combined. Place the bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water. Continue to whisk until the mixture reaches 160°F or until it’s not grainy between your fingers.
- Transfer the egg mixture to the bowl of a stand mixer, and beat with a whisk attachment until you get glossy, room temperature peaks. Tip: hold a couple of bags of frozen peas or corn against the outside of the bowl to bring the temperature down.
- With the mixer running on medium–low, add small chunks of softened butter, one at a time. Take your time with this–let the butter incorporate fully before you add the next piece (5–10 minutes). Don’t panic if the mixture gets soupy. Just keep beating. You can’t overbeat it and it will come together in the end.
Nutrition
- Serving Size: Enough to frost a double layer 8" or 9" cake, or 24 cupcakes.