- In a medium pot add at least 1" of water and bring to a simmer.
- In a stand mixer mixing bowl add the egg whites and sugar, whisk together. Place the bowl over the simmering water. Whisk constantly until the mixture reaches 160F. Sugar should be fully dissolved.
- Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on medium high speed intol stiff peaks are formed and the bowl is room temperature to the touch.
- Reduce the speed to low and gradually add the butter 1 TBSP at a time. Whisk until the mixture breaks and then comes back together resulting in a smooth and fluffy buttercream.
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