1. In a large bowl, add Eggland’s Best Liquid Egg Whites, powdered sugar, and salt on low speed until well combined. Once sugar is incorporated, beat on medium speed for 5 minutes.
2. Return mixer to low speed and add the vanilla and softened butter, 1-2 tablespoons at a time. Once all the butter has been added at medium speed beat for 10 minutes while scraping down, sides as needed.
3. The buttercream is ready to use or stored in the refrigerator for up to two weeks.

Recipe Notes:

Make this with our Classic White Layer Cake!