Makes delicious silky smooth buttercream, suitable as a cake filling, frosting and piped flowers.
Place egg whites(4egg whites/120grams) and the sugar (1cup granulated sugar) and a pinch of salt into a clean bowl of your mixer. Place the bowl over a pot of simmering water, whisking gently constantly.
Heat will gradually dissolve all of the sugar. To check if all of the sugar is dissolved rub the mixture between your fingers. It no more graininess is present sugar is dissolved.
Mixture will take on a soapy appearance. Goal is to dissolve the sugar and bring the egg whites to a safe temperature for use.
Attach a candy thermometer and stir with a whisk the egg whites until the thermometer reads 160-170F.
I like to continue stirring for 2-3 more minutes after it reaches 170F.
Add Vanilla Extract (1 tbsp) and beat the buttercream for a few more minutes, until well combined.
This buttercream can be stored at room temperature for up to a day.
refrigerated for a week, or frozen for up to 3 months. Bring it to room temperature and re-whip it prior using.
If using in the heat of the summer, you can substitute 1 stick of butter for shortening that can hold up to better in hotter temperatures. I personally try to avoid using traditional shortening. You can try using other better for your shortenings that are available. In the hot months I also like to add about 2tbl meringue powder per batch, once the buttercream is all whipped and made, ready to go I mix in meringue powder to stabilize it little more.
Remember butter starts to melt at 82.4F -96.8F (26-36C), so if you are planning to make this buttercream in the heat of the Summer, consider cake, or cupcake display inside, in the air conditioned area.