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Ingredients
- 4 large egg whites
- 1 1/4 cups sugar
- 3 sticks (1 1/2 cups) unsalted butter, room temperature, cut into tablespoons
- 1 teaspoon pure vanilla extract
Method
- In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar.
- Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160F).
- Attach the bowl to the mixer fitted with the whisk attachment.
- Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks.
- Continue beating until the mixture is fluffy and cooled, about 6 minutes.
- Switch to the paddle attachment.
- With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition.
- (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.)
- Beat in vanilla.
- Beat on lowest speed to eliminate any air bubbles, about 2 minutes.
- Stir with a rubber spatula until frosting is smooth.
- Follow instructions for Swiss Meringue Buttercream, omitting the vanilla extract and stirring in 3/4 cup Lemon Curd (page 390) with a rubber spatula at the end.
- Follow instructions for Swiss Meringue Buttercream, omitting the vanilla extract, decreasing the sugar to 1 cup, and adding 8 ounces melted best-quality bittersweet chocolate after the butter has been incorporated (let chocolate cool slightly before mixing in).
