Egg whitesAbout 2/3 cup, make sure no yolk gets mixed in5
Granulated sugar300 g
SaltA pinch, for flavor contrast~¼ tspest.
Unsalted butterRoom temperature (about 2 cups/4 sticks); browned butter can be substituted for a nuttier flavor452 g
Vanilla extractCan be substituted with other flavorings like almond extract, rose water, or maple syrup1 tsp
Chocolate (optional)Melted and cooled, for making chocolate flavored buttercream~100-150 gest.
Gel food coloring (optional)Mix with a small portion of buttercream and melt before combining, to get vivid, even color~1/2-1 tspest.
Steps
1
Fill a medium pot with 1-2 inches of water and bring to a gentle simmer over medium heat for a double boiler.
2
Carefully separate 5 egg whites from the yolks into a heatproof mixing bowl, making sure no yolk or fat gets in.
3
Add the granulated sugar and a pinch of salt to the egg whites, then whisk to combine.
4
Set the bowl over the simmering water (without touching the water) and stir until the mixture reaches about 160°F (71°C) and feels smooth with no sugar granules.
5
Pour the hot egg white mixture into a stand mixer bowl fitted with the whisk attachment, and beat on low then medium-high speed for several minutes until stiff, glossy meringue peaks form.
6
Continue mixing until the meringue cools to near room temperature (low 80s°F); you can pack frozen peas around the bowl to speed up cooling.
7
Switch to the paddle attachment and add the room-temperature butter one tablespoon at a time on low speed, mixing briefly between additions; the mixture will turn soupy before finally coming together into a smooth buttercream.
8
If the buttercream stays soupy, chill it in the fridge for 5 minutes then re-whip, repeating as needed until it becomes smooth and thick.
9
Add the vanilla extract, mix on low, then whip briefly on high speed for a silkier, more refined texture.
10
For chocolate flavor, mix in cooled melted chocolate until fully combined; for coloring, mix a small portion of buttercream with gel food coloring, microwave until melted into a liquid, then fold it into the main batch for vivid, even color.
11
Before use, give the buttercream a quick whip to restore its smooth texture, then pipe onto cakes or cupcakes as desired.
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