A professional-grade frosting that is silky, lightweight, and incredibly stable. Perfect for intricate piping and smooth cake finishes.
1 1/4 cups Granulated sugar
1/3 cup Water
5 Large egg whites, room temperature
1 lb (4 sticks) Unsalted butter, slightly cool and cubed
1 tbsp Vanilla bean paste
1/4 tsp Salt
1.Combine sugar and water in a saucepan; heat to 240°F (115°C) without stirring.
2.While syrup heats, whisk egg whites in a stand mixer to soft peaks.
3.Slowly pour hot syrup into the whites in a thin stream while mixing on low.
4.Increase speed to medium-high and whip until the bowl is completely cool.
5.Switch to the paddle attachment and add butter one tablespoon at a time.
6.Continue mixing until the frosting becomes smooth and creamy (it may look curdled first).
7.Add vanilla and salt, then mix on low for 2 minutes to remove air bubbles.
If the mixture is too runny, refrigerate for 15 minutes then re-whip.
Use high-quality European butter for the best flavor and mouthfeel.
Frosting can be made ahead and stored in the freezer for up to 3 months.