|Italian Buttercream Frosting |
- 2 cups granulated sugar
- ⅔ cups water
- 6 egg whites
- 1 pinch salt
- ¼ teaspoon cream of tartar
- 1¼ pounds room temperature butter, cubed (unsalted)
- 2 teaspoon vanilla
- Heat granulated sugar and water in saucepan until it reaches 245 degrees.
- While the syrup is heating, mix egg whites on low until foamy with whisk attachment.
- Add cream of tarter then mix on medium to high until stiff.
- Pour hot syrup in a slow stream into egg whites while mixer is on high.
- Beat for 8 minutes or until mixture is cool.
- To help the mixers motor stay cool and prevent over heating place an ice pack on top of the motor and wrap ice packs around the sides of the bowl. You can tie them on with a thin dish towel.
- Keep butter in fridge until this point.
- Remove whisk attachment and put paddle attachment on mixer.
- Add vanilla and butter in small cubes a bit at a time.
- Beat until all butter is combined.
- If it looks like it's separating or curdled or soupy looking, keep beating and keep the bowl cold if needed. The frosting will come together as long as you didn't add the butter while the syrup/egg mixture was warmer than room temperature.
- The frosting will be smooth and creamy.
Recipe by Created by Diane at http://www.createdby-diane.com/2012/12/how-to-make-italian-buttercream-frosting.html