Ingredients
Yield: 4 cups frosting (perfect for 26 cupcakes)
- 2 egg whites or 3/8 cup egg whites
- 3 cups powdered sugar
- 1/4 tsp salt
- 12 oz unsalted butter (3 sticks) at room temperature
- 1 TBSP vanilla extract
Directions
1. Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
2. After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes.
3. Frosting can be used right away, or stored in the refrigerator for up to two weeks, or the freezer for up to two months. If you have chilled the frosting, let it come to room temperature and then beat it for several minutes to smooth it out and restore its texture before using it.
4. Make chocolate by melting and cooling 6oz unsweetened chocolate and mixing in at the end.