Italian (Meringue) Buttercream

Ingredients:
1 C plus 2 T sugar
1/3 C water
4 eggs separated, room temperature
1/2 t cream of tartar
250 g butter, cubed

Method:
1. Place 1/2 C sugar and the water in a saucepan. Stir to wet the sugar and bring to boil over medium heat and wash the sides of the pan. Boil sugar syrup to soft ball stage.
2. 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 the remaining sugar. Continue whipping until stiff, glossy peaks form.
3. Beat butter and yolks until pale and fluffy.
4. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Continue to whip until cooled, which may take up to 15 minutes. Gradually add in butter and whip until combined, smooth and the butter is incorporated.