If you have never had a true butter cream frosting, you will not believe the difference in the taste & creaminess of the frosting. Just don’t look at how much butter & sugar goes in to the recipe and you’ll be fine. This is considered an italian buttercream since it uses only egg whites.
1 1/4 cup plus 1/3 cup granulated sugar
1/2 cup water
8 large pasteurized egg whites, at room temperature
1 teaspoon cream of tartar
1 1/2 pounds (6 sticks) unsalted butter, at room temperature
1 tablespoon vanilla bean paste
Place 1 1/4 cup sugar and water in a small saucepan
Stir to wet all of the sugar
Bring to boil over medium-high heat, swirling the pan occasionally to help dissolve sugar. Dip pastry brush in water and wash down sugar crystals from sides of pan as you see them. Turn heat down to a simmer
Meanwhile, place egg whites in a clean, grease free mixing bowl and whip until frothy on low speed using wire whip attachment
Add cream of tartar and turn the speed up to medium high. When soft peaks form, add the 1/3 cup of sugar gradually. Continue whipping until stiff, glossy peaks form. Turn mixer off when done
Return sugar/ water mixture to a boil and cook until it reaches 248° – 250°
When syrup is ready, with mixer running on medium-high speed, pour syrup in a steady stream, without getting any on the whip or sides of the bowl. You can turn off bowl if it easier for you, but not more than a few seconds
The meringue must be whipped until it cools, may take up to 15 minutes. Occasionally touch the bottom of the bowl; you should feel it cooling down. Whipping speed should be on high
Add butter (in small chunks) when the meringue is cool; if you add butter to soon (not cool enough) you will ruin your whole batch! On medium speed add a few tablespoons at a time. The meringue will change as the butter is incorporated
Continue whipping butter cream until all butter is added
Add vanilla bean paste. Keep beating the butter cream until completely smooth