Buttercream Frosting

INGREDIENTS

2 1/2 cups (500 gr)granulated sugar

1/2 cup (125 ml) water

1 cup (250 ml) eggwhites

1 tsp. (5 gr)cream of tartar (optional)

1 1/2 lbs.(680 grams)or 6 sticks unsalted butter cut up into small pieces

1 tsp. (4 gr) pure vanilla

METHOD

In a saucepan, combine 2 cups (400 gr) of sugar and water and heat until bubbly.
Beat the eggwhites until soft peak have formed and slowly add the remaining 1/2 cup of sugar. Beat until stiff peaks have formed.
Back to the syrup, bring it to a boil until a candy thermometer registers 248 degrees F (firm ball stage). At this stage, bigger bubbles are formed while boiling.

With the mixer on high speed, pour the syrup on to the sides of the bowl, careful not to pour it on the beaters. When all the syrup has been added, lower the speed and let it beat until cool.

Add the butter a piece or two at a time. It will sometimes come to a point where it looks curdled, just increase the speed slightly and continue beating until smooth.
Lastly, add the vanilla.

VARIATIONS

Flavoured Liquor: Adding Liquor is a great way to flavour the buttercream. My favorite is Grand Marnier. Slowly add up to 1/2 cup of liquor while mixer is on.

Chocolate Buttercream: Add about 10 oz of melted bittersweet or white chocolate. Add more to taste.

Fruit Flavour: Add up to 1- 1 1/2 cups of strawberry or raspberry puree that has been slightly sweetend with sugar. I prefer to use frozen berries that been defrosted. You can also use lemon, orange or lime curd to flavour the buttercream. Use the same amounts as the purees.