Classic Vanilla Buttercream

Name: Classic Vanilla Buttercream
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: frosting for 1 layer cake
Ingredients: 2 cups sugar; 1/2 cup water; 4 egg whites; 1 pound butter, cut up; 1 to 2 teaspoons vanilla extract

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Level: Advanced
Total: 55 min

Prep: 25 min
Cook: 30 min

Yield: frosting for 1 layer cake

Level: Advanced
Total: 55 min

Prep: 25 min
Cook: 30 min

Yield: frosting for 1 layer cake

Ingredients

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2 cups sugar

1/2 cup water

4 egg whites

1 pound butter, cut up

1 to 2 teaspoons vanilla extract

Directions

In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer.
Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste.