Separate your eggs and let your egg whites come to room temperature

Add the sugar

Place your bowl over a saucepan of little water (double boiler) and heat on low flame .

Stir continuously until the mixture is thicker. If you have a thermometer, it should reach 150 F. If you feel it between your fingers, you ll feel no granules of sugar

Beat this at high speed until it starts getting fluffy. Keep beating until there are soft peaks and the outside of the bowl is not hot anymore

Add the butter in small pieces ( 1 tablespoon at a time) while beating. Your mixture will curdle but will come together again.

Smooth, creamy frosting.!

This frosting is enough to fill and frost a three layer 8 inch cake or 24 cupcakes.