Equipment
- 1 stand mixer with whisk attachment
- 1 small pot
Ingredients
- 4 large egg whites, room temperature
- 200 grams granulated sugar
- 227 grams unsalted butter*, room temperature (smidge more if it doesn't come together)
- 2 tsp vanilla bean paste, or vanilla extract
- tiny pinch of fine sea salt
Method
- Bring a small pot with 1/2 cup of water to a boil and lower the heat to simmer.
- Place the egg whites and granulated sugar in the bowl of a stand mixer and place the bowl over the simmering water for 5-10 minutes, whisking intermittently until the granulated sugar is completely dissolved.4 large egg whites room temperature, 200 grams granulated sugar
- Once the sugar is dissolved, remove the bowl of egg whites from the heat. Use the whisk attachment to beat the egg whites with the sugar. Beat for 7-10 minutes on high speed and then lower the speed to low-medium.
- Slowly add 2 Tbsp of butter in at a time. Wait for the butter to incorporate before adding the next chunk. Once all the butter is added, turn the mixer up to high speed for a few seconds, until it comes together.227 grams unsalted butter* room temperature (smidge more if it doesn't come together)
- Then use a rubber spatula to scrape the edge of the bowl. Add the vanilla bean paste (or extract) and salt and beat until it's fully combined.2 tsp vanilla bean paste or vanilla extract, tiny pinch of fine sea salt
Notes
*TIP: If you’ve added all the butter and beat it on high speed for a few minutes and it still doesn’t come together then add another 56 grams (1/4 cup) butter. See the troubleshooting section if your buttercream is runny or curdled.
Nutrition
Calories: 833kcalCarbohydrates: 69gProtein: 5gFat: 62gSaturated Fat: 39gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 163mgSodium: 75mgPotassium: 85mgSugar: 69gVitamin A: 1891IUCalcium: 22mgIron: 0.1mg