Italian Buttercream

1. 1

   In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil.

2. 2

   Continue boiling until syrup reaches 238F on a candy thermometer (soft-ball stage).

3. 3

   Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy.

4. 4

   Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.

5. 5

   With mixer running, add syrup to whites in a thin stream, beating on high speed until no longer steaming, about 3 minutes.

6. 6

   Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and brandy.

7. 7

   If icing curdles, keep beating until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.