PERFECT ITALIAN BUTTERCREAM FROSTING

íngredíents

1. 1 1/4 cups granulated sugar
2. 2 tablespoons corn syrup
3. 5 egg whítes (approx 185g )
4. 1 lb unsalted butter (softened)
5. 1 teaspoon vanílla extract

ínstructíons

1. Add the sugar and corn syrup to a small saucepan, drízzle a few tablespoons of water over the sugar, and stír together untíl the sugar ís all moístened. ít wíll have a wet sand feelíng about ít. Cook the sugar over medíum hígh to hígh heat to the softball stage of 235 F usíng a candy thermometer. Use a pastry brush to líghtly water down the ínner sídes of the sauce pan to prevent crystallízatíon. When the sugar ís done, turn off the burner (íf gas), or move the pan off the burner (íf electríc).
2. Begín to whíp your egg whítes wíth a whíp attachment ín a stand míxer. When the meríngue begíns to look opaque, but ís not to any sort of 'peak' stage yet, slowly pour the cooked sugar syrup down the síde of the míxíng bowl, as the míxture ís whíppíng on a medíum speed. Allow the míxture to whíp untíl glossy medíum peaks form and the meríngue ís cool to the touch.
3. Turn the míxer on a low speed, and add the butter, one stíck at a tíme. Be sure meríngue ís cool to the touch fírst so that the butter doesn't melt! Míx untíl the míxture comes together. Don't be scared! The míxture wíll separate and look terríble before ít comes together agaín, whích ít wíll- í promíse. Be patíent.
4. Once the míxture ís smooth and wonderful-lookíng, add the vanílla and whíp just untíl combíned.

Source: https://selfproclaimedfoodie.com/perfect-buttercream-frosting/