McCalls Buttercream Icing

By LoriCaputo

Ingredients

• 450 grams sugar
• 150 grams water
• 150 grams egg whites, at room temperature
• 500 grams butter, chilled and cut into 1 x 1 pieces
• 300 grams shortening
• Vanilla, to taste

Preparation

Step 1

Beat the egg whites. Place the sugar and water in a pan and bring to a rolling boil, heat to 240/116 degrees. While boiling brush down the saucepan with a wet pastry brush to prevent sugar crystals from forming, and remove mixture from heat.

Whip the whites until stiff, and very slowly add the hot syrup, the mixture will resemble meringue. Continue mixing until the bottom of the bowl isn’t hot to the touch any longer, about 15 minutes. When the mixture has cooled add the butter, a little at a time, until the lumps are gone. Ad the shortening and mix until light and fluffy.