Italian Buttercream

Step 1

Instructions

Step 2

Beat butter and vanilla until smooth and creamy; set aside. Begin heating sugar and corn syrup with 1⁄4 cup water in a 1-qt saucepan over medium-high heat. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat egg whites until frothy. When the syrup reaches 245° on a candy thermometer, slowly stream syrup down side of bowl, into egg whites while beating, avoiding the whisk. Continue beating egg whites on high speed until stiff peaks form and meringue is cool to the touch, about 5 minutes. Add butter and continue beating on medium speed until incorporated and smooth, about 2-3 minutes.