1 1/2cupscups Pyure sweetener, blended into powder
1/2cupliquid egg whites, pasteurized
1lbsalted butter, softened
1lbunsalted butter, softened
3tbspvanilla extract
tinysplashviolet/purple food coloring
Instructions
In a bowl of stand mixer, fitted with the whisk attachment, add pasteurized egg whites and confectionery sweetener. Mix on low. Once the sweetener is incorporated, adjust the mixer to high speed and whip on high 4-5 minutes or until the sweetener COMPLETELY dissolves and peaks begin to form. Scrap the bowl periodically.
Add all the butter and vanilla extract. Mix on medium high speed for 15 minutes. The buttercream will go through many different stages, TRUST the PROCESS.
(Optional) Add a tiny amount of violet/purple food coloring to the SMBC to make it extra white. Whip on high for another minute or so, the buttercream will turn extra white. Scrap down the sides of the bowl.
Switch from the whisk to the paddle attachment. With the mixer set to the lowest setting mix for 10-15 minutes to remove all the air bubbles. This isn’t required but this step it will give you really creamy, shiny and smooth frosting.