Frosting, Italian Buttercream (Cake Boss)

By jasonhewitt

Makes about 7 Cups

Ingredients

• 8 Egg Whites, Extra Large
• 2 C Sugar
• 1/2 C Water
• 4 C Unsalted Butter, Room Temp cut into small cubes
• 1 Tbs Vanilla

Preparation

Step 1

Put whites into a stand mixer with a whisk attachment.

Put 1 1/2 C Sugar and water in a heavy saucepan and bring to a boil over medium high heat, stirring with a wooden spoon to dissolve the sugar. Continue to cook without stirring and bring to 240 degrees.

Meanwhile, whip whites at high speed until soft peaks form, approximately 5 minutes. With motor running, add the remaining 1/2 C sugar gradually and continue whipping until medium peaks form.

When sugar reaches 240 degrees, with motor running, pour it into the egg whites very slowly in a thin stream to avoid cooking the eggs. Raise speed to high and whip until the mixture has cooled to room temp, about 10-15 minutes.

Add butter in 5 increments, stopping the motor in between addition. Scrape between each addition. With motor running, add vanilla and whip until blended in.