frosting on chai chocolate cupcakes
8 egg whites
1.5 cups sugar
2 tablespoons vanilla
2 cups butter, softened
Construct a double broiler. Like a metal bowl over a pot of simmering water (that’s what I used).
Put the egg whites and sugar in the metal bowl. Gently whisk (not too vigorously, just enough to keep the egg whites from cooking) until the temperature reaches 160 degrees.
Transfer the mixture to a stand mixer and, using the whisk attachment, whisk on medium for about 5-7 minutes. The goal here is to whisk it while it cools, so when done, it should not long be hot.
After the mixture is cool, switch mixer attachments to the paddle. Put the mixer at a low speed.
Cut the butter into one inch pieces and slowly, one piece at a time, add to the mixer. This is going to turn your meringue-y mixture into a really thick, smooth, and glorious frosting. It takes a while to get all the pieces in.
After all pieces have been added, switch the mixer to medium-high and mix for 6-10 minutes until the frosting is really thick and shiny and smooth. Mine was done at like 7.5 minutes.
Mix in the vanilla and voila! Done! if you are going to have it sitting around for a bit before you use it, make sure to put a plastic wrap piece on the surface so it doesn’t harden.