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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: