Buttercream Icing
Classic Buttercream
Ingredients:
2 cups sugar
1/2 cup water
4 egg whites
1 lb butter, cut into cubes
2 tsp vanilla
Directions:
Place 2 cups sugar in the bottom of a saucepan and them pour the water down the sides of the pan.. Bring sugar to a boil (without stirring).
Cook until the soft ball stage is achieved and the candy thermometer reaches 235 degrees.
Meanwhile, using the whip attachment of your mixer, whip the egg whites to the soft peak stage. Once the sugar has reached temperature, drizzle it slowly down the side of the bowl while it is still mixing the eggs. Continue mixing until light, fluffy and cooled. Start adding the butter a few cubes at a time to cool and thicken the frosting. When the desired thickness is reached (you may not need the entire pound of butter), stir in the vanilla.
2 cups sugar
1/2 cup water
4 egg whites
1 lb butter, cut into cubes
2 tsp vanilla
Directions:
Place 2 cups sugar in the bottom of a saucepan and them pour the water down the sides of the pan.. Bring sugar to a boil (without stirring).
Cook until the soft ball stage is achieved and the candy thermometer reaches 235 degrees.
Meanwhile, using the whip attachment of your mixer, whip the egg whites to the soft peak stage. Once the sugar has reached temperature, drizzle it slowly down the side of the bowl while it is still mixing the eggs. Continue mixing until light, fluffy and cooled. Start adding the butter a few cubes at a time to cool and thicken the frosting. When the desired thickness is reached (you may not need the entire pound of butter), stir in the vanilla.