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Ingredients

Directions

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

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  • Attach the bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until mixture is fluffy and glossy and completely cool (test by touching bottom of bowl), about 10 minutes.

  • With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla; add a drop or two of yellow food coloring, if using. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula and continue beating until frosting is completely smooth. Keep buttercream at room temperature if using the same day; or store in an airtight plastic container in the refrigerator for up to 1 week or in the freezer up to 1 month.

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