Italian Meringue Buttercream Frosting

1. 1

   In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.

2. 2

   Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.

3. 3

   Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.

4. 4

   Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.

5. 5

   Add vanilla whip until just combined.

6. 6

   Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.

* Per serving · 4 servings · Values may vary.