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Italian Buttercream
Ingredients
- 227 g Sugar
- 60 g Water
- 114g Pasteurized Egg Whites
- 454g European Style Butter
- 8g Vanilla Extract
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Directions
- Combine sugar and water in a good sized pot. Cook to 240 degrees.
- Whip egg whites to firm peaks
- Slowly drizzle syrup over egg whites on lower speed. Continue to beat until 90 degrees.
- Add butter cut up in chunks. Beat like crazy.
- Add 1/4 tsp. salt
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