# What You'll Need:
→ Sugar Syrup
01 - 1 cup (200g) granulated sugar
02 - 1/3 cup (80ml) water
→ Meringue
03 - 4 large egg whites (about 1/2 cup)
04 - 1/4 tsp cream of tartar
→ Buttercream
05 - 2 cups (450g) unsalted butter, softened
06 - 1 tsp vanilla extract
07 - Pinch of salt
# Steps to Follow:
01 - In a small saucepan, combine the granulated sugar and water. Stir over medium heat until the sugar dissolves. Once dissolved, increase the heat and bring to a boil. Cook until it reaches 240°F (115°C) on a candy thermometer.
02 - While the sugar syrup is heating, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.
03 - Once the sugar syrup reaches 240°F (115°C), slowly pour it into the egg whites in a thin stream, avoiding the whisk. Increase the mixer speed to high and continue to beat until stiff peaks form and the meringue is glossy and cool to the touch (about 5-7 minutes).
04 - With the mixer running, add the softened butter, one tablespoon at a time, allowing each addition to fully incorporate before adding more. The mixture may look curdled at first, but keep beating until it comes together.
05 - Once all the butter is added, beat in the vanilla extract and a pinch of salt. Continue to beat on medium-high speed until the buttercream is smooth and silky, about 3-5 minutes.
06 - If the buttercream looks too soft, refrigerate it for about 10-15 minutes to firm it up, then beat again. If it’s too stiff, add a tablespoon of heavy cream at a time until the desired consistency is achieved.
07 - Use the buttercream immediately to frost cakes and cupcakes, or store it in an airtight container in the fridge for up to a week. Allow it to come to room temperature and rewhip before using.
