Buttercream Shots

1. 1

   Whisk egg whites and sugar [and salt if using unsalted butter] together in a big metal bowl over a pot of simmering water.

2. 2

   Whisk frequently until you can't feel the sugar granules when you rub the mixture between your fingers.

3. 3

   Transfer mixture into the mixer and whip until it turns white and about doubles in size (here's a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl that was over the water so that no water gets into the egg whites. This can keep them from whipping up properly.).

4. 4

   Add the vanilla and powdered sugar.

5. 5

   Finally, add the butter a pat at a time and whip the daylights out of it.

6. 6

   Transfer frosting to cake decorating piping bag, pipe individual shots into paper candy cups, shot glass or similar. Serving size is based on small paper candy cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.