When looking to frost the funfetti cupcakes I made for Tanya's birthday, I was looknig for a lighter frosting that would not overpower the vanilla cake so I tried Martha Stewart's meringue buttercream recipe. I liked this recipe because it is faster than my flour-based buttercream recipe but still doesn't require massive amounts of icing sugar.
The recipe makes a huge batch of frosting! I only required about half to frost four dozen mini cupcakes.
Adapted from Martha Stewart, makes about 5 cups
1 1/2 cups sugar
6 egg whites
1 pound butter, cubed
1 teaspoon vanilla extract
Food colouring, optional
In a heatproof bowl set over a pot of simmering water, whisk together the sugar and egg whites until the sugar is dissovled. Continue to whisk gently until the temperature reaches 140 F, about 2 to 3 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes.
Reduce the speed to medium and slowly add the butter one cube at a time, beating well after each addition. Continue to beat until the mixtures is smooth and fluffy, about 2 minutes.
Transfer to a piping bag for frosting.
The frosting can be refridgerated for up to one week or frozen for up to a month. Bring to room temperature before forsting.