Name: Italian Buttercream
Cook time: 30 min
Total time: 1 hr
Yield: Makes about 6 cups
Ingredients: 4 large egg whites at room temperature for 30 minutes; Rounded 1/4 teaspoon salt; 2/3 cup water; 1 1/3 cups plus 2 tablespoons sugar; 4 sticks (2 cups) unsalted butter, cut into tablespoon pieces and softened; 2 teaspoons vanilla; a candy thermometer

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Cooks' notes:

·Buttercream can be made 1 week ahead and chilled, covered, or frozen 1 month. Bring to room temperature (this may take up to 3 hours; do not use a microwave) and beat with an electric mixer before using.
·The egg whites in this recipe are not cooked. If salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites.

Recipe notes

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