Ingredients

The following ingredients have 12 Servings
  • 3 egg whites, room temperature (preferably a day or two old)
  • 3/4 cup granulated sugar
  • salt
  • 3/4 cup butter (about one and a half sticks, room temperature)
  • 2 vanilla beans, split and \'caviar\' harvested
  • 1 shot bourbon

Instruction

  • Add the eggs and sugar into the bowl of your stand mixer and whisk gently to combine. Set over a pot of gently simmering water and whisk until the mixture is hot to the touch and no longer grainy - the sugar will completely dissolve. This takes about 6-8 minutes.
  • Remove the sugar and egg white mixture and set it back onto your stand mixer. Whip with the whisk attachment on medium-high until the mixture is cool to the touch and resembles a fluffy meringue - this takes another 6-8 minutes.
  • Once your egg white mixture comes together, reduce mixer speed to low and start adding chunks of butter one at a time, allowing each one to incorporate before you add the next one. Your meringue will deflate, but don't worry! It'll whip back together in no time.
  • Once all the butter is incorporated (about 4-5 minutes), go ahead and add your vanilla bean 'caviar' and bourbon to the bowl. Beat on medium-high speed until the frosting is light and smooth.
  • Transfer the frosting to a piping bag with your tip of choice and frost your cupcakes/cake/pastry of choice. Make sure you lick the whisk!!