This creamy, silky buttercream is perfect for decorating cakes and beyond delicious! It's easier to make than you think and might just become your go to frosting!
- 4 egg whites
- 1 1/3 cups granulated sugar
- 1/4 tsp salt
- 16 ounces unsalted butter
- 1 tsp pure vanilla extract
- 1/4 tsp cream of tartar
- 1/3 cup water
Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
While the eggs are getting whipped add the remaining sugar and 1/3 cup water into a medium pot and place on medium-low heat.
Stir until sugar melts and becomes clear.
Maintain at medium-high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.
Run mixer until meringue is cool/tepid.
Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
Add the salt and vanilla if using.
Beat until butter is combined and mixture has reached a silky consistency.