INGREDIENTS
- 5 large egg whites
- 1 C granulated sugar
- 4 sticks salted butter – room temperature
- 1-1/2 tsp vanilla
STEP BY STEP
- Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water.
- Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
- Attach the bowl to the 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 the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the 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. 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.
- Keep buttercream at room temperature if using the same day.
(Optional) - To tint buttercream (or royal icing), reserve some for toning down the color, if necessary.
- Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream.
- You can use a single shade of food color or experiment by mixing two or more.
- Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved.
- Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.
