48 ounces unsalted butter room temperature.

48 ounces powdered sugar sifted

4 teaspoons vanilla extract

1 teaspoon salt

12 ounces pasteurized egg whites room temperature

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Easy Buttercream Recipe Instructions:

1. Place the egg whites and powdered sugar in a stand mixer bowl to prepare the buttercream.

2. Attach the whisk and combine the ingredients on low, then whip them on high for 4-5 minutes until they become shiny and the powdered sugar dissolves.

3. Next, add the salt, vanilla extract, and food colouring (if desired). Use a toothpick to transfer 1-2 drops of food colouring to your frosting to avoid adding too much colour.

4. Add the softened butter piece-by-piece and whip it with the whisk attachment to combine.

5. At first, it may look curdled and yellow, but keep whipping. If it still looks curdled, remove about 2 cups of buttercream and melt it in the microwave for 10-15 seconds until it barely melts.

6. Then, pour it back into the whipping buttercream to bring it all together.

7. If you want to use food colouring, I recommend Chef Master gel food colouring.

8. Whip the mixture high with the whisk attachment for 8-10 minutes until the buttercream is white, light, and shiny.

9. To ensure the flavour is perfect, taste-test the buttercream.

10. Finally, switch to a paddle attachment and mix the buttercream on low speed for up to 15-20 minutes to make the buttercream ultra-smooth and remove any air bubbles.

This step is optional but recommended if you want creamy frosting.

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