Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/4 cups sugar

  3. 5 large egg whites

  4. 1 pinch cream of tartar

  5. 1 pound unsalted butter, chilled

  6. 1 Teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).

  2. Meanwhile, place egg whites in the bowl of a standing mixer with the whisk attachment, and beat on low speed until foamy. Add cream of tartar. Beat on high speed until stiff but not dry; do not overbeat.

  3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, don´t panic! Just keep beating until smooth.


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