Basic Meringue Buttercream Frosting
enough for 9-inch two-layer cake
- 1 cup Domino® Granulated Sugar
- 3 egg whites
- 1 1/2 cups (3 sticks) butter, softened, cut into small pieces
- 1 1/2 teaspoons vanilla extract
In top of double boiler over simmering warm water, beat sugar and egg whites; stir constantly until candy thermometer reads 140°F; maintain that temperature for 4 minutes.
Remove from heat and beat with hand mixer until stiff and glossy peaks form. Working very quickly to prevent lumps, beat butter, 1 stick at a time, into egg mixture; continue beating 5 minutes longer. Mix in vanilla.