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Ingredients
- 1 1/4 c. Water
- 5 lrg Egg whites
- 1 pch Cream of tartar
- 1 lb Cool unsalted butter, cut into small pcs
- 1 tsp Vanilla extract
Directions
- 1. In sm. saucepan over med. heat, bring sugar and 1/3 C water to a boil.
- Boil till syrup reaches soft-ball stage (238 deg. on a candy thermometer).
- 2. In the bowl of an electric mixer, use the whisk attachment to beat egg whites on low speed till foamy. Add in cream of tartar and beat on med. high speed till stiff but not dry.
- 3. With the mixer running, pour the sugar syrup into egg whites in a steady stream and beat on high speed till steam is no longer visible, about 3 min. Beat in butter, piece by piece. Add in vanilla and beat for 3 to 5 min, till frosting is smooth and spreadable. If it looks curdled at any point during the beating process, keep beating to smooth it out. If it becomes too soft for piping, stir over ice water to stiffen. (This buttercream holds its shape particularly well, making it good for decorating.)
- /CAKES
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