– 1 cup (8 oz) pasteurized egg whites
– 1 kilo bag (Canada), or One 2 pound bag powdered sugar (about 8 cups)
– 3 ½ pounds butter, softened (you can use some salted butter, or for whiter buttercream you can use some or all vegetable shortening) as long as your total fats weigh 3 ½ pounds total.
– 2-3 tablespoons clear or dark vanilla (to taste)
- In the bowl of a 5 or 6 quart Kitchen Aid mixing bowl, whip your powdered sugar and egg whites using the whip attachment for 2-3 minutes (start on low speed at first, to avoid a powdered sugar mess).
- Add all your butter (and or shortening) and mix on low speed for 30 seconds.
- Add the vanilla and mix to incorporate.
- Once the mixture start to come together, increase your speed to 3 or 4.
- Whip until really light and fluffy, 10-15 minutes (maybe longer if your butter isn’t very soft).
- Use right away or store in the refrigerator up to 2 weeks, or freeze for up to 3 months.
- To thaw, place frozen buttercream in the refrigerator for 24 hours, then allow to come to room temperature on your counter.
TUTORIAL: Sue’s Swiss(ish) Buttercream