Italian Buttercream Frosting

  • 1 lb Sugar
  • 4 oz Water
  • 1/2 lb Egg whites
  • 1 lb Butter at room temperature
  • 1/4 oz Vanilla Extract

In the bowl of a standing mixer with a whip, beat the egg whites to soft peaks.  Meanwhile, combine the sugar and water together in a small, clean saucepan.  Place the pan over medium heat and use a pastry brush to wipe any stray sugar crystals off the side of the pan.  Do not stir.  Heat the sugar to 240°F.  With the mixer running pour the hot sugar carefully into the egg whites.  Let the mixture beat until the temperature of the bowl feels just barely warm.  Add the butter and beat until fluffy and thick.  Add the vanilla.  Place buttercream in piping bags when ready to use.