1/4 Cup Heavy whipping Cream
3/4 Cup Carton Pasteurized Egg Whites
4 TBSP Meringue Powder
1/2 tsp Salt
2 lbs Powdered Sugar (preferrably C & H Brand)
2 lbs Unsalted Butter
2 tsp Pure Vanilla Extract
1/2 tsp Butter Flavor
Place Cream and Egg Whites in Mixer and whip on High with whisk attachment until light and frothy, 30 seconds to 1 minute.
Add in Meringue Powder, Salt and Powdered Sugar and whip on high for 5 minutes.
Continue mixing on low and add butter in 1 stick at a time, then add in Vanilla Extract and Butter Flavor.
Whip entire mixture on high for 6 minutes.
Switch to Paddle Attachment and mix on low for 3-5 minutes or until most of the air bubbles have been released.
Enjoy this amazing new kind of buttercream that is light, fluffy, not too sweet, not too buttery and delicious! <3