3/4 pound (3 sticks) (340 g) unsalted butter at room temperature
5 egg whites (170-180 g)
1 cup + 2 T (225 g) granulated sugar
Pinch of salt
1/4 tsp. vanilla

In a medium-sized mixing bowl with an electric mixer, whip the butter on high speed for approximately 10 minutes, or until the butter turns a light color and almost doubles in size. Set aside.

In a double boiler, whisk the egg whites and sugar for 3-5 minutes, until the dissolves. Pour the mixture into a large bowl. With the electric mixer on high, whip the egg whites and sugar until they form stiff, glossy peaks. Turn the mixer to low speed and add the whipped butter, 2 T at a time, then the salt and vanilla. When all of the butter is incorporated, turn the mixer to high speed again and whip for 3-5 minutes. If the buttercream separates, don’t worry. Whip a little longer and it will cream up again.

Note: This buttercream is best used the day it is made. However, it can be frozen and rewhipped after being brought back to room temperature.

Recipe by Judith Weinstock