Every Baker Should Know How to Make This Frosting (SMBC)

By Sugar Spun Run · 40 min

Ingredients

Instructions

1. Set up a double boiler: a medium saucepan with about 1 ½ inches of water, with the mixer bowl sitting over it without touching the water.
2. In the clean, dry mixer bowl, whisk the egg whites, sugar and salt together.
3. Heat the water over medium-low until it simmers, then set the bowl over it.
4. Whisk constantly until the sugar has dissolved, the mixture no longer feels gritty when rubbed between your fingers, and it reaches 160°F (70°C). This takes several minutes.
5. Take the bowl off the heat and dry its bottom. Fit it onto the stand mixer.
6. With the whisk attachment, beat on medium to medium-high until the meringue is thick, glossy and holds stiff peaks, about 10 minutes.
7. Let the bowl cool completely until it is no longer warm to the touch near the bottom.
8. Switch to the paddle attachment on medium. Add the butter one tablespoon at a time, waiting for each to be incorporated before adding the next. If it looks curdled, keep mixing; if it still won't come together, chill the bowl for about 10 minutes and mix again.
9. When all the butter is in, scrape down the sides, then beat on medium-high until smooth and thick.
10. Stir in the vanilla and any flavoring or food coloring, then spread or pipe onto cakes or cupcakes.

Summarized from Sugar Spun Run's video. Watch it for the details.

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