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Instructions |
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Whisk together egg whites and sugar in heat proof mixing bowl over a pan of simmering water until sugar has been disolved, about 5 mins. Test by rubbing mixture between fingers -- you shouldn't feel any sugar crystals.
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transfer bowl to the mixer stand with wisk attachment or use a handheld mixer and beat on high until it cools and stiff peaks form, 10 to 12 mins.
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Reduce speed to med and add butter, a little at a time (Buttercream may curdle but will become smooth as you continue to beat it). Add vanilla.
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Use within a few hours or refrigerate for up to a week. Before using bring to room temp and beat on low until smooth.
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Originally Submitted
7/19/2010
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