Categories: Desserts

Ingredients

• 3/4 cup egg whites (from about 6 large eggs), room temperature
• 1 cup (7 ounces) sugar
• 1/4 cup water
• 1 tablespoon vanilla extract
• ⅛ teaspoon salt
• 4 sticks unsalted butter, cut into chunks and softened

Directions

1. Whip the egg whites with an electric mixer on medium speed until frothy, about 1 minute. Cook the sugar and water together in a small saucepan over medium heat, stirring often, until the sugar has dissolved and the syrup registers 238 degrees on a candy thermometer, about 5 minutes.

2. Without letting the hot sugar mixture cool off, turn the mixer on low and slowly pour the sugar syrup into the egg whites without hitting the side of the bowl or the beaters. Increase the mixer speed to medium-high and whip the mixture until it is light and fluffy and the bowl is no longer warm, 5 to 10 minutes.

3. Reduce the mixer speed to medium-low and add the vanilla and salt. Gradually add the butter, one piece at a time, until completely incorporated, about 2 minutes. Increase the mixer speed to medium-high and whip until smooth and silky, about 2 minutes. (If the mixture looks curdled, wrap a hot, wet towel around the bowl and continue to whip until smooth, 1 to 2 minutes.)

4. Use the buttercream immediately or transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, let the buttercream thaw in the refrigerator overnight. Before using the refrigerated buttercream, scrape it into a large bowl and set it over a saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl. Heat the buttercream, breaking up the clumps with a whisk, until it is half melted with small curds (like wet cottage cheese), 5 to 10 minutes, then whip together with an electric mixer on low speed until smooth and stiff, 2 to 5 minutes.

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