This is the original Buttercream Frosting that I learned from a bakery friend. I used it until I had kids. My other buttercream frosting recipe is slightly faster, so I use it a bit more. However, I absolutely love the flavor of this one, so I hope you will try it. It does make a difference to use real butter. I also love using sugar rather than powdered sugar because it doesn’t seem as sweet. It’s wonderful. I also adapt it with cream cheese sometimes. I’ll share that adaptation soon.
Real Buttercream Frosting
6 egg whites
1 1/2 cup sugar
1 lb + 1/2 stick unsalted butter (softened)
1 Tbsp. vanilla
Heat the egg whites and sugar on the stove until hot to touch (133 degrees F). Stir constantly with whisk. When it is heated, whip mixture in a separate bowl until meringue consistency. Add (a little at at time) the softened butter. Finally, add the 1 Tbsp vanilla. If you are making my coconut cake, you can add 2 tsp coconut cream and 1 tsp vanilla instead.