How to Make Meringue Buttercream Frosting

Thanks to Skillshare (click through and get two months free on Renaissance Person!) and pastry chef, Amy Kimmel's course on there, I can now make amazing, delicious, homemade buttercream frosting in no time!

Here's how to do it.

(Take out six sticks of butter. You'll need them later at room temperature.)

You'll need 6 egg whites and a cup of sugar in a mixing bowl. Rest the bowl on top of a simmering pot of about an inch of water. DO NOT let the bottom of the mixing bowl touch the water or your eggs will cook and that's disgusting.

Mix the mixture until it start to create peaks (becoming meringue). Amy does this with a whisk, but I used a hand mixer. I added a splash of vanilla extract. Amy does not.  

Once you have firm peaks in your mixture, take it off the heat and let it sit until the bowl is cool to the touch. Once it is cool, integrate the butter one stick at a time. Amy does this with a Kitchenaid mixer, but I was a complete failure while registering for my wedding and just used a hand mixer again.

AND THEN YOU'RE DONE! DASSIT. 

I'm never buying store bought frosting again except for rainbow chip because that's the best frosting in the world and was the single best part of my childhood.

(Want to come ice cupcakes with RP in Gowanus? Come by on August 14th at 7 pm. Tickets can be bought below.)