Sort ingredients
sprinkles
QR Code
Listen
Pdf
Set up a double boiler: In the bowl of a stand mixer (or a heatproof metal/glass bowl if hand mixing), combine the egg whites and sugar. Whisk to combine.
Heat until safe and smooth: Place over simmering water (don’t let the bowl touch the water) and whisk constantly until the mixture hits 160ºF and no longer feels grainy when rubbed between fingers. (This step ensures the eggs are safe and the sugar is dissolved)
Whip it good: Move the bowl to your mixer and whip on high speed (whisk attachment) until the meringue reaches stiff peaks and the bowl feels cool — this takes about 10-15 minutes.
Switch to paddle if you can (optional but ideal for removing air bubbles). Begin added your soft butter, a couple tablespoons at a time on medium speed.
Ignore the weirdness: It WILL look curdles or soupy at some point. Keep going. It’s just the butter emulsifying. If it stays soupy too long, pop the bowl into the fridge for10 minutes, then keep mixing.
Flavor and finish: Once silky and smooth, mix in your vanilla (or other extract) and a pinch of salt. Let it beat on low speed for 5 minutes to reduce air bubbles.