A luscious and smooth buttercream perfect for cakes and cupcakes.
Combine the sugar and water in a saucepan and heat over medium heat until the mixture reaches 245°F.
Use a candy thermometer to ensure the syrup reaches the correct temperature.
While the syrup is heating, whip the egg whites in a stand mixer on high speed until soft peaks form.
Ensure the mixing bowl is clean and free of grease for the best meringue.
Gradually add the sugar to the egg whites while continuing to whip until stiff peaks form.
Add the sugar slowly to avoid deflating the egg whites.
Slowly pour the hot syrup into the meringue while the mixer is running on high speed.
Pour the syrup in a thin stream to prevent cooking the egg whites.
Continue beating the mixture until the bowl feels cool to the touch.
This step ensures the meringue is stable and ready for the butter.
Add the softened butter, one tablespoon at a time, beating well after each addition.
If the mixture looks curdled, keep beating—it will smooth out.
Mix in the vanilla extract or your desired flavoring.
Taste and adjust the flavoring to your preference.
Use the buttercream immediately or store it for later use.
Re-whip the buttercream if it has been stored to restore its texture.
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