-
1
In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
-
2
Have all other ingredients at room temperature.
-
3
Have ready a heatproof pouring container ready for the sugar syrup.
-
4
In a small heavy saucepan heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling.
-
5
Stop stirring and reduce the heat to low.
-
6
(If using an electric range remove from the heat.) In the bowl of a stand mixer unsing the whisk attachment, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised.
-
7
Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.
-
8
Increase the heat and boil the syrup until the thermometer registers 248'F to 250'F (the firm ball stage).
-
9
Immediately transfer the syrup to the heatproof container to stop the cooking.
-
10
Pour a small amount of syrup over the whites with the mixer off.
-
11
Immediately beat at high speed for 5 seconds.
-
12
Stop the mixer and add a larger amount of syrup.
-
13
Beat at high speed for 5 seconds.
-
14
Continue with the remaining syrup.
-
15
For the last addition, use a rubber scraper to remove the syrup clinging to the heatproof container.
-
16
Lower speed to medium and continue beating up to 2 minutes or until the bottom of your mixing bowl feels cool to the touch.
-
17
If not completely cool, continue beating on lowest speed.
-
18
Beat in the butter at medium speed 1 tablespoon at a time.
-
19
At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added.
-
20
If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
-
21
When butter is fully incorporated you may add any of the optional flavorings.
-
22
Place in an airtight bowl.
-
23
Rebeat lightly from time to time to maintain silky texture.
-
24
Buttercream becomes spongy on standing.
-
25
Will keep 2 days room temperature, 10 days refrigerated, 8 months frozen.
-
26
Allow to come to room temperature completely before rebeating to restore texture or it will break down irretrievably.
