Buttercream Frosting

2 1/2 cups Granulated Sugar
1 cup Water
2 1/2 Tbsp Corn Syrup
1/4 tsp Cream of Tartar
1/4 tsp Salt
5 Egg Whites
4 tsp Vanilla Extract
1/2 tsp Almond Extract
1 2/3 cups Butter, cut in small pieces


  • In a heavy saucepan, combine Sugar, Water, Corn Syrup, Cream o Tartar, and Salt. Cover and simmer gently for 5 minutes.
  • Remove the cover, and cook until Syrup reaches 246°F on when a candy thermometer is placed in it. Set aside off heat, uncovered
  • In a large bowl, beat Egg Whites at high speed until stiff. While beating, pour the hot Syrup into egg whites in a thin, steady stream. After all the syrup has been added, continue beating 2 or 3 minutes or until frosting stiffens a little. Ad Vanilla and Almond Extracts and continue beating.
  • Next, add the butter in sections, fully incorporating before adding the rest of the Butter. Continue Beating until all Butter is completely incorporated.

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  1. […] Frosting: Buttercream. Published […]

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