This is my go to buttercream. My mom taught me how to make it. It’s very simple but takes a while to make. It can be used alone or as a great base for fondant. I usually make it a few days before and stick it in the fridge to give it time to meld together. You will need to re-whip it before frosting.
- 12 Large egg whites
- 1-2 Lbs. Superfine Sugar (depending on you taste)
- 6 sticks (3 Cups) of Unsalted Butter cut into chunks (about 1Tbs. per chunk)
- 1 Tsp. Vanilla
- Enough to cover at least a 4 layered 10″ cake using 2″ deep pans.
Whip egg whites with the whisk attachment on high until soft peaks form. Then add your sugar gradually on a medium speed. Let it whip for a minute or so. Then start adding butter one chunk at a time continuously until the butter is gone. Turn your mixer back on high and let it whip for about 20-30 minutes. I know it’s forever but it’s worth it. Keep checking on your frosting. After a little bit it will separate and look chunky, that’s what it’s supposed to do. Just let it whip some more and you will see it will come back together. This frosting does need to stay cool. I wouldn’t leave it out on a hot day. It would be fine for a few hours but needs to be refrigerated if making the cake a day or so ahead. Good Luck ! Let me know if you have any questions!