Basic Buttercream Frosting

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Title: Basic Buttercream Frosting
Categories: Frosting
Yield: 2 Cups

3 lg Egg whites, at room 1 1/3 c (2 sticks plus 5 1/3
-temperature -tablespoons) unsalted
1/2 c Plus 2 tablespoons -butter, softened
-granulated sugar 2 ts Vanilla extract

1. In a large, grease-free bowl, combine the egg whites and sugar. Set the
bowl over a pot of hot, not simmering, water. (The water should touch the
bottom of the bowl.) Whisk the egg white mixture constantly until it is
white and creamy and is hot to the touch.(110-186F). Rub a small amount of
the mixture between your thumb and forefinger to make sure the sugar
crystals are completely dissolved. Remove the bowl from the hot water.

2. Using a hand-held electric mixer set at medium speed, beat the egg white
mixture for 5 to 6 minutes, until it is cool and it has formed a thick,
shiny meringue.

3. In a second large bowl, using a hand-held electric mixer set at medium
speed, beat the butter for 1 minute, until creamy. Gradually beat the
meringue into the butter. Beat in the vanilla. Continue beating for 30 to
45 seconds, until the buttercream is thick and smooth.

Chocolate Variation: Beat 9 ounces of melted, tepid semisweet or
bittersweet chocolate into the buttercream with the vanilla extract.

Reprinted from Godiva Chocolate website: http://www.godiva.com

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