Recipe courtesy of Joanne Chang, Flour Bakery
- In a small bowl whisk together the granulated sugar and egg whites to make a thick slurry. Place the bowl over a small saucepan of simmering water and whisk occasionally until the mixture is hot to the touch. It will thin out a bit as the sugar melts.
- Scrape the sugar-egg white mixture into the bowl of a stand mixer fitted with a whisk attachment (or into a medium bowl and use an electric hand mixer). Whip on medium-high speed for 6 to 8 minutes, until the mixture cools. Add the butter to the sugar-egg white mixture and whip on medium speed until the butter is thoroughly incorporated and the whole mixture is smooth and satiny.
- The frosting can be made ahead and stored in an airtight container for up to 3 days at room temperature or up to 2 weeks in the refrigerator. Before using, place the frosting in the bowl of a stand mixer fitted with a paddle attachment and re-mix until the frosting smoothes out again.
- 1.5 cups (300 grams) Sugar
- 5 Egg Whites
- 2 cups (4 sticks; 454 grams) Unsalted butter, room temperature