Homemade Meringue Buttercream Frosting
Calories:
- 4 Egg Whites
- 1 cup organic cane sugar
- 3/4 cup grass-fed butter, room temperature
- 1 teaspoon vanilla bean paste (or vanilla extract)
Add the sugar and the egg whites into a heat-proof mixing bowl.
Fit the bowl over a pan of simmering water. Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 4 minutes. It should look like a shiny marshmallow cream.
With the whisk attachment, beat eggs on medium speed until cooled and thicker, for about 5 minutes.
Switch to the paddle attachment and add in one stick of room temperature butter at a time beating until smooth.
On medium speed add in vanilla bean extract.
You should end up with a shiny, smooth and absolutely delicious buttercream frosting!
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg