Swiss Meringue Buttercream

Slightly adapted from Smitten Kitchen


Note: This makes a very small amount of frosting

1/4 cup sugar

1 large egg white

6 tbsp unsalted butter, softened

1/4 tsp vanilla powder

 

Heat up a pot of simmering water.  To the bowl of an electric mixer, whisk together the sugar and egg white.  Put this bowl over the pot of simmering water and occasionally whisk.  Once you can no longer feel the sugar granules when you rub the mixture between your fingers.

Wipe the bowl and put in the mixer with the whisk attachment.  Mix the mixture on medium high speed until it has doubled in volume.  Add the vanilla powder and mix.  Add the butter, a tablespoon at a time and whip until it has a mayonnaise like consistency.