Vanilla Cake with Vanilla Swiss Meringue ButtercreamPink Fondant Flowers and decorations
Best frosting ever,
And it's super simple! --Yields: 5 Cups
Ingredients:
5 large egg whites
1 cup, 2 T sugar
pinch of salt
1 lb (4 sticks) butter (unsalted), at room temperature
2 tsp pure vanilla extract
Directions:
Combine the egg whites, sugar, and salt over a double-boiler. Whisk frequently until mixture reaches 160 degrees F.
Transfer the mixture to a stand mixer with the whisk attachment. Beat on medium-high until it forms stiff peaks and mixture has cooled, this takes about 5 minutes.
Reduce the speed to medium to add the softened butter, 2 T at a time. Make sure each pad of butter has been evenly incorporated before adding the next. If the frosting breaks, continue to beat on medium-high speed and it will come together. This will take about 3 to 5 minutes. Finally, stir in the vanilla extract.
TIPS* If you're using this frosting on the same day its made, its ok to leave it at room temperature. If not, put it in an airtight container and refridgerate for up to 3 days. It can also be stored in the freezer for 1 month. Before using it again, bring it back to room temperature and
beat on low speed with paddle attachment until smooth.
