Vanilla Buttercream Cake Frosting
- 2 1/2 cups sugar
- 2/3 cup water
- 10 large egg whites
- 1/4 teaspoon cream of tartar
- 2 pounds unsalted butter, cut into small pieces
- 2 teaspoons vanill
- food coloring
In a saucepan over medium heat, bring sugar and water to a boil; boil until syrup reaches 238 on candy thermometer.
Meanwhile, using and electric mixer, beat egg white until foamy. Add cream of tartar and beat until stiff but not dry.
With mixer running, pour hot syrup into egg white in a steady stream; beat until steam is no longer visible, 6 minutes. Add butter piece by piece; beat until spreadable, 6 to 8 minutes. Add vanilla.
Colour when ready to decorate cake.