Blooming Buttercream with Fresh Egg Whites

Stand mixer

Directions

1. 1. First, separate your egg yolks from your whites into a stainless steel bowl
2. 2. Next, add the granulated sugar to your egg whites.
3. 3. Get your double-boiler to a rolling boil and cook your egg white- granulated sugar mix until it hits the sweet spot of 160F/165F (71.1C/73.8C). Keep that wire whisk moving while your eggs are cooking! If you don't, the eggs will cook on the side of your bowl.
4. 4. It's time for that meringue to chill. Literally. Place your bowl of meringue into an ice bath, whisking it occasionally, until it cools down to about 40-50F (4.4C to 10C). Then, pop it into the freezer to get it down to a cool 35-38F (1.6 to 3.3C).
5. 5. Now, strain your chilled meringue through a strainer and into your mixing bowl to catch any sneaky bits of overcooked egg. Now you can continue making Blooming Buttercream as you normally would, using the quantities above!

Notes

1. Please note the quantities above are for a 6 quart mixer. If you are using a 4.5- or 5-quart mixer, divide these by .25 or by .50.