Almond Buttercream

1. 1

   In the heatproof bowl of an electric mixer set over a pan of simmering water, combine egg whites and sugar.

2. 2

   Whisk constantly until the sugar has dissolved and mixture is very warm to the touch, 3 to 5 minutes.

3. 3

   Attach the bowl to the electric mixer fitted with the whisk attachment; beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 5 minutes.

4. 4

   Switch to the paddle attachment.

5. 5

   With the mixer on medium-high speed, quickly add butter, a few tablespoons at a time, beating until mixture is smooth and has increased in volume.

6. 6

   (If the frosting appears to separate after all the butter has been added, continue beating until smooth again.)

7. 7

   Add almond extract, and continue beating until incorporated.

8. 8

   Reduce speed to low, and continue beating for 2 minutes to eliminate any air bubbles.

* Per serving · 4 servings · Values may vary.

No additional tips available.