-
1
Cut butter into 16 chunks and set aside to soften.
-
2
It's imperative that the butter be at a cool room temperature (65 degrees) A couple of degrees warmer or cooler is OK, but no more.
-
3
This will take about 2 hours depending on the temperature of your kitchen.
-
4
Place about an inch of water in the bottom of a medium sauce pan and bring to a shimmer (just below the boiling point) over a low heat on the stove.
-
5
In a large, heat proof, bowl whisk sugar, salt, eggs and yolks till well combined.
-
6
I like to use the stainless steel bowl of my standing mixer for this as it saves me from cleaning a bowl.
-
7
Place bowl over shimmering water.
-
8
(Allow about an inch of clearance between bowl and water).
-
9
Continue to whisk mixture gently, but continuously, until the mixture reaches 165 degrees on an instant read thermometer and the eggs are foamy and starting to thicken.
-
10
Don't be too vigorous with your whisking at this stage or all the incorporated air will slow the heating process down.
-
11
Place mixture in your mixer and whip (with the whip attachment) on high speed until cooled to room temperature and is foamy and well aerated.
-
12
A hand mixer can be used, but it will take some time.
-
13
For chocolate frosting fold up to 9 oz of melted and cooled semi-sweet, bitter-sweet, milk or white chocolate into the egg/sugar mixture after step 5:lighten chocolate with about 1/4 of the egg mixture, add chocolate/egg mixture into egg mixture and whip for an additional 2 minutes on high before proceeding to step 6.
-
14
Slow mixer to medium speed, add vanilla and butter one chunk at a time allowing each chunk to incorporate as you go (this step takes about 5 minutes).
-
15
Return mixer to high speed and whip for another 60 seconds or until desired texture is reached.
-
16
Should be very light and fluffy at this point.
-
17
Frosting can be used immediately.
-
18
Store on counter for up to one day, refrigerate for a week, freeze for 2 months.
-
19
Re-whip frosting to rejuvenate its texture.
