2 oz 57 g pasteurized egg whites, room temp
227 g powdered sugar, sifted
1 t vanilla
1/8 t salt
1 C butter, cut into large room temp pieces
In a stand mixer bowl, combine egg whites and powdered sugar.
Using a whisk attachment, mix on low speed until combined.
Turn speed to high for 1 min to dissolve sugar.
Add vanilla and salt.
Gradually add butter.
Buttercream may look curdled and yellow; this is normal.
Whisk on high 8-10 mins or until white, light, and shiny.
For extra creamy frosting, switch to a paddle attachment.
On low speed, beat an additional 15-20 mins.
Note 1:
For chocolate frosting, sift in 27 g cocoa powder.
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