Recipe by Chef Chrisite
One of the many true buttercream frostings that i learned in culinary school. It is great on cakes!
Top Review by nycbeachmama
I've enjoyed the recipes on Food.com for many years but I signed up just now just to review this recipe! Freakin' unbelievable! I was afraid to overdo the butter but since it is added slowly, I just checked it after the third stick was incorporated. I added 1/2 teaspoon of clear vanilla and skipped the last butter. (so only used 3/4lb) It was heavenly tasting and such a JOY to spread. This will be going on my brother's wedding cake!
Directions See How It's Made
- Heat sugar and water to 240 degrees.
- whip egg whites till almost a stiff peak then shut off.
- when sugar is done flip mixer on low and pour sugar in bowl.Immediately turn mixer on high and whip till cool.
- slowly add butter.
- flavor to your liking (any kind of extract will work and so will liquors).