Beat on high speed until stiff glossy peaks form,
about 6 minutes. Reduce speed to medium low, add
butter, 2 tablespoons at a time, beating after
each addition (meringue will deflate slightly as
butter is added) Beat until frosting is smooth and
glossy, 3-5 minutes. Buttercream can be
refrigerated in an airtight container for up to 3
days, bring to room temp and beat before using
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