Vanilla Buttercream

1. 1

   In a bowl, using a wooden spoon, cream the butter with the vanilla.

2. 2

   In a large heatproof bowl, whisk the sugar with the egg whites.

3. 3

   Set the bowl over a pan containing 1 inch of simmering water and whisk the egg whites constantly until the sugar is dissolved.

4. 4

   Remove the bowl from the heat.

5. 5

   Using an electric mixer, beat the whites at high speed until a medium-firm meringue forms, about 5 minutes.

6. 6

   Reduce the speed to moderate.

7. 7

   Beat the creamed butter into the meringue 1/4 cup at a time, beating until it is fully incorporated before adding more.

8. 8

   Use immediately or refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.