• 3 Ratings

Use this with the Cupcake Ice-Cream Cones recipe.

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Ingredients

Directions

  • Combine egg whites, sugar, and salt in a heatproof mixer bowl, and set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and sugar has completely dissolved (test by rubbing mixture between your fingertips; it should be smooth).

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  • Transfer the bowl to the mixer stand, and whisk on low speed. Gradually increase speed to medium-high, and whisk until fluffy and cooled. Continue whisking until stiff, glossy peaks form, about 10 minutes.

  • Reduce speed to medium-low, and add the butter a few tablespoons at a time, blending well after each addition. Whisk in the vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. To tint buttercream, add a small amount of food coloring at a time. Keep buttercream at room temperature if using the same day.

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
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  • 1 star values: 0