Ingredients
Equipment
Method
- In mixer bowl, combine egg whites and cream of tartar. Set aside.
- In saucepan, combine sugar and water. Cook over medium-high heat to 240°F (116°C) without stirring.
- Whip egg whites to soft peaks.
- Slowly pour syrup into whipping egg whites. Continue beating until glossy stiff peaks form and bowl is cool.
- Switch to paddle. Add butter, one piece at a time. Mix until smooth.
- Add vanilla and mix just until combined.
Notes
Buttercream can be flavored with fruit, chocolate, or coffee
Will look curdled—keep whipping!
Store in fridge up to 7 days or freeze up to 3 months