Italian Meringue Buttercream Frosting - egg whites

Method

• In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
• Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
• Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
• Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
• Add vanilla whip until just combined.
• Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.