Please read directions before starting. It has many steps and I want yours to turn out as delish as mine did!
SWISS MERINGUE BUTTERCREAM FROSTING
6 large egg whites
1 cup + 1/2 cup sugar
2 cups powdered sugar
3/4 cup shortening- room temp
2 cups unsalted butter- room temp
1 TBSP vanilla
In a large metal bowl over a double boiler, whisk sugar and egg whites. Stir constantly until it reaches 115 degrees F and the sugar crystals have dissolved (it will not feel grainy to the touch)
Pour mixture into the metal bowl of your stand mixer with the whisk attachment. Whip on High until it is thick, glossy and white. The peaks should be very firm.
While mixture is whipping to stiff peaks, sift powdered sugar. After it reaches stiff peaks add the sifted powdered sugar all at once with your mixer on the lowest speed (to avoid a mess!). Once incorporated you can turn the mixer back to med-high speed.
Add your room temperature butter and shortening quickly in 2-3 additions.
Stop mixer and take of the whip attachment replacing it with your paddle attachment. (Lick whip attachment!)
Using paddle attachment, mix until smooth. Then it's done! You can use it under fondant, you can pipe it on cupcakes, or spread it on a cake. Be sure to lick to paddle! YUM!!!