Ingredients
5 large egg whites
1/2 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened but cool, cut into cubes
1/2 teaspoon pure vanilla extract
1 vanilla bean, split & scraped OR 1 tablespoon vanilla bean paste
1/2 tablespoon instant espresso powder (or to taste) dissolved into 2 teaspoons boiling water, I use Starbucks VIA
Pinch of salt
Directions
1. Combine the egg whites and sugar in the clean, dry bowl of a stand mixer. Place over a pot of simmering water, and heat, whisking constantly, until the sugar dissolves and the mixture reaches 160 degrees.
2. Attach the bowl to the mixer (fitted with the whisk attachment). Starting at low speed and gradually increasing to medium-high, beat the mixture until the bottom of the bowl cools to room temperature and the egg whites are thick and glossy and form soft peaks.
3. While mixing, add the butter, a few tablespoons at a time, until it has all been incorporated. Continue mixing until the frosting comes together. Switch to the paddle attachment and over medium speed, add in the vanilla extract, vanilla bean, coffee mixture, and salt. Beat until well combined and taste and adjust flavorings as necessary.
Adapted from Sweetapolita.
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