A classic frosting for a variety of desserts.
When making the frosting, add the butter slowly and dont rush this step.
It takes about 15 minutes to incorporate all of it.
Credit:Iain Bagwell
Reduce heat to low, maintaining a gentle simmer.
Whisk together egg whites, sugar, and salt in bowl of a heavy-duty stand mixer.
Crumple a large piece of aluminum foil; shape into a ring about 2 inches high.
Place in simmering water in saucepan.
(The foil ring will prevent the mixer bowl from touching the water.)
Place mixer bowl on foil ring.
Transfer bowl to heavy-duty stand mixer fitted with whisk attachment.
Beat in vanilla and almond extracts.
Remove whisk attachment; attach paddle attachment.
Scrape down sides of bowl with a rubber spatula.
Beat frosting on low until very smooth, 1 to 2 minutes.
Use immediately, chill in an airtight container up to 3 days, or freeze up to 1 month.
(Before using, let chilled or frozen buttercream come to room temperature and beat on low speed.)