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Ingredients
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5 egg whites
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1 pinch cream of tartar
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1 ¼ cups white sugar
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⅔ cup water
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2 cups unsalted butter, chilled and cubed
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1 teaspoon pure vanilla extract
Directions
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Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
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Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
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Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Cook's Note:
For a chocolate hazelnut buttercream, beat a whole container of chocolate hazelnut spread (such as Nutella(R)) into the finished buttercream. It is delicious on a rich chocolate layer cake.
Nutrition Facts (per serving)
360 | Calories |
31g | Fat |
21g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 360 | |
% Daily Value * | |
Total Fat 31g | 39% |
Saturated Fat 19g | 97% |
Cholesterol 81mg | 27% |
Sodium 28mg | 1% |
Total Carbohydrate 21g | 8% |
Total Sugars 21g | |
Protein 2g | 4% |
Calcium 11mg | 1% |
Potassium 47mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.