ITALIAN BUTTER CREAM FROSTING
Steps:
- In a clean pot, boil sugar and water to 240 F, softball stage. In a mixer whisk whites until foamy. Carefully pour the hot sugar in a thin stream in the whisking egg whites, on speed 2. Scrap bowl. Continue beating on speed 2 until egg whites are cool and cool when you touch the bottom of the bowl. Drop butter in walnut size pieces into whisking whites. Add flavoring. Continue whisking until combined. If b.c. is not coming together chill and rewhip. To store left over frosting - sandwhich in clearwrap and store at room temp for 1 week or refrigerate for 1 month. Rewhip left over room temp b.c. If chilled, heat 1/4 of b.c. on microwave and whisk in room temp b.c.
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