For some reason I was compelled to try a vanilla buttercream. I had some egg whites in the fridge begging to be whipped up into something better than an egg white omelette. The process was long and slightly cumbersome. I plan to make up some chocolate cupcakes and see what happens when this goes on top. I also will whip up some chocolate fudge cookies and use this as a filling for a Trex Oreo.
1/2 cup egg whites
2 Tbsp Sugar
*Beat in stand mixer with whisk attachment until stiff
1 1/2 cups of sugar
1/2 cup water
*Cook in a heavy sauce pan until syrup hits 248 degrees on a candy thermometer. Transfer to a glass measuring cup with a spout.
With the mixer running on medium CAREFULLY pour syrup in a thin stream down the side of the bowl. Do not pour directly on the beater or you can get burned from the splashing hot syrup. Continue mixing until the mixture cools to room temperature.
3 sticks butter
*Add butter to the egg white/sugar mixture one tablespoon at a time until all 3 sticks are incorporated.
2 tsp vanilla - use the REAL stuff - No artificial extracts!
Continue to beat until smooth. Store in an airtight container in the fridge. When you are ready to use it, bring to room temp and beat until fluffy again.
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