Italian Butter Cream Frosting

31 Dec

1/2 cup water

2 1/4 cup plus 3 tablespoons sugar

5 large egg whites

2 1/4 cups plus one Tablespoon cold butter–cubed

Mix water and sugar in a one quart heavy sauce pan. Cook over medium high heat. Bring to a boil, insert candy thermometer, and cook to 250 degrees.

Beat egg whites until soft peaks form, but not stiff. Slowly pour hot sugar mixture into egg whites. Whip on medium high-speed until warm about 5 to 7 minutes. Add butter and lower speed to medium until well mixed, increase speed to medium high and whip until thick, smooth and shiny.

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