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One of the many true buttercream frostings that i learned in culinary school. It is great on cakes!
- 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).