Whipped Vanilla

By mrsjorn

Ingredients

• 1 cup sugar
• 1/4 cup water
• 2 egg whites
• 16 tbs butter, cut up and softened
• 1 tsp vanilla

Preparation

Step 1

Put sugar in a saucepan fitted with a candy thermometer and pour water down the walls of the pan to moisten the sugar without letting sugar crystals wash up on the walls of the pan. Run your fingers through the center making an "X" to allow water to seep into the sugar if it hasn't already. Bring the sugar to a boil over high heat and continue cooking to the "softball" stage (softball stage: 234F to 240F or when a small amount of sugar syrup is dropped into very cold water. If it forms a ball that does not hold its shape when pressed, it has reached "softball" stage
Meanwhile with a mixer, whip egg whites to soft peaks and keep them on low speed until sugar is ready. When the sugar syrup has reached the "softball" stage, turn mixer up to high and slowly pour the syrup down the side of the mixer. Let it continue to whip to cool down. When it's feeling somewhat cooled but still a little warm, start adding butter a few pieces at a time until a smooth, whipped butter cream is achieved. Add vanilla.
Use right away or cover and chill. Re-warm or let sit out to warm up to room temperature to use. Frosts 40 cakes