Vanilla Buttercream:
• 6 large egg whites
• 1 1/2 cups granulated sugar
• 2 cups unsalted butter room temperature
• 2 tsp vanilla extract

 

Vanilla Buttercream:
1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
2. Place bowl over a pot with 1-2* of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
5. Add vanilla and whip until smooth.
 

Assembly:
1. Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
2. Frost the top and sides of the cake and smooth with a bench scraper.
3. If desired, use a decorating comb to give texture to the sides,