Copyright Thomas Saaristo  All Rights Reserved
Italian buttercream
Approachable method for the home baker

Italian buttercream can be flavored as you wish with any pure extract or liqueur

1 1/4 cups white sugar
1/3 cup water
5 ounces very cold egg whites
1 pound very cold butter, cut into 2 tablespoon size pats

Heat sugar and water to 240 degrees Fahrenheit

Whip egg whites in the bowl of an electric mixer to stiff peaks

Turn the mixer off, add the sugar and immediately turn the machine on high and whip
until cool

Add the butter, 2 tablespoons at a time, waiting until the butter is incorporated before
adding the next