Italian Buttercream
This is a basic recipe for Italian buttercream.

• 1 1/4 cup sugar for the syrup, plus 1/3 cup sugar for the whites
• 1/2 cup water (or just enough to cover the sugar)
• 8 large egg whites, at room temperature
• 1 teaspon cream of tartar
• 1 1/2 lbs. (6 sticks) unsalted butter, cut into pats

Place the 1 1/4 cup sugar and the water in a saucepan. Stir to wet the sugar and bring to boil over medium heat. Wash the sides of the pan. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add in the remaining amount of the sugar. Continue whipping until stiff, glossy peaks form. Meanwhile, keep boiling the sugar syrup until the temperature reaches 121 degrees C. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Try not to get any of the syrup on the sides of the bowl or hard sugar balls may form in the meringue. Continue to whip until cooled, which may take up to 15 minutes. Add in the the pats of butter and whip until combined, smooth and the butter is incorporated.