Ingredients
The following ingredients have 4 Servings
- 5 large egg whites (at room temperature)
- 1/8 teaspoon cream of tartar
- 1 1/3 cups granulated sugar
- 2/3 cup water
- 2 cups unsalted butter (softened (4 sticks), cut into ½” cubes)
- 1 teaspoon vanilla extract
Instruction
- In the bowl of a standing mixer, add egg whites and begin beating on medium speed until the egg whites become foamy.
- Add cream of tartar to the egg whites and continue beating until the form stiff peaks - hold their shape.
- Meanwhile, in a saucepan, combine sugar and water. Heat over medium-high heat, stirring until all of the sugar granules are dissolved.
- Continue heating the sugar mixture until the temperature reaches 238-240°F (the soft-ball stage).
- Transfer the sugar syrup to a measuring cup or something that allows you to pour it easily in a thin stream.
- With the mixer running on low speed, pour the sugar syrup in a very thin stream into the stiff egg whites.
- Mix on low until all of the sugar syrup has been incorporated. The egg white mixture will now appear glossy and stiff like meringue.
- Continue mixing on medium speed until egg whites have cooled completely (feel the bowl to make sure no warmth remains).
- When the meringue has cooled, add the butter - 1-2 cubes at a time. Mix each tablespoon into the meringue completely before adding the next couple cubes.
- Continue adding 1-2 cubes of butter at a time until it is all combined.
- Scrape down the sides of the bowl and switch to the paddle attachment. Add vanilla extract.
- Beat on low speed using the paddle attachment for several minutes to beat the air out of the buttercream. The buttercream may appear curdled at first, but it will beat out into a smooth, luscious frosting.
- To frost cupcakes with a swirl, fit a large piping bag with cake decorating tip #1M.. Fill the piping bag with buttercream. Pipe buttercream onto cupcakes in a counter-clockwise direction, swirling up and toward the center.
