Notes
- Super smooth and soft…perfect for our olive oil cake.
- Easy to make ahead. Just store in an airtight container until ready to use.
Prep
10 minutesReady In
10 minutesLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 4 egg whites, room temperature | |
| ¼ teaspoon salt | |
| ¼ teaspoon cream of tartar | |
| 1 1/3 cup sugar | |
| 1/3 cup water | |
| 4 sticks unsalted butter, softened & cut into pieces | |
| 2 teaspoons vanilla |
Easy to make ahead. Just store in an airtight container until ready to use.
| 1. | In a stand mixer, beat the egg whites, salt and cream of tartar using the whisk attachment. Slowly add in 1/3 cup of sugar and continue beating until soft peaks form. |
| 2. | While the egg whites are being whipped, pour the remaining cup of sugar and water into a medium-sized pot. Stir over medium heat until the sugar melts and it starts to slightly boil. |
| 3. | Drizzle the sugar mixture into the meringue and continue to mix until the mixture is cool. |
| 4. | Switch to a paddle attachment and add the butter, mixing in one piece at a time. |
| 5. | Add vanilla and beat until smooth and silky. |
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