Fluffy Cream Filling (or Frosting)

2 egg whites, graded large
4 cups confectioners’ sugar (powdered sugar) divided into 2 equal parts
2 teaspoons pure vanilla extract
1 cup unsalted butter, very soft but not melted

Set up your mise en place. (See the Helpful Hints section of this web site.) Beat the egg whites with 2 cups of the powdered sugar, using a mixer on high speed, until the mixture is very white and shiny and holds a stiff peak when the beater is removed. This will take about 5 minutes. Add the vanilla and beat just until it is blended in. Scrape the bowl and add the butter in four parts, beating well after each addition. When all of the butter has been added, scrape the bowl again and add the remaining 2 cups of powdered sugar, beating on high speed until the mixture is completely blended and smooth.

(To print the recipe, right-click the window and select PRINT)