Ingredients:

  • large egg whites (room temperature)
  • cup granulated sugar (200g)
  • ½ cups unsalted butter, cubed (340g), very soft but cool
  • teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt

Instructions:

  1. Prepare the Bain-Marie: Fill a saucepan with 1 inch of water and bring to a gentle simmer.
  2. Combine the egg whites and sugar in a heatproof bowl. Set the bowl over the simmering water, ensuring the bottom does not touch the water.
  3. Whisk the mixture constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer.
  4. Transfer the hot mixture to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the meringue is glossy, snow-white, and holds stiff, stable peaks, and the bowl feels cool to the touch (approx. 8-10 minutes).
  5. Switch to the paddle attachment. Reduce the mixer speed to low. Add the room-temperature butter one cube at a time, mixing slowly until just incorporated before adding the next piece.
  6. Once all butter is added, increase the speed to medium-high and mix for 3–5 minutes. The mixture may look curdled initially, but continue mixing until it comes together into a smooth, homogeneous buttercream.
  7. If the mixture has split, chill the bowl for 10 minutes, then resume beating until smooth.
  8. Finally, beat in the vanilla extract and salt. Whip for one final minute on medium speed to incorporate air and ensure the Vanilla Buttercream is perfectly light and fluffy.