Buttercream (3)

Instructions

1. 1

   Place the egg in large bowl. Set aside.

2. 2

   In a saucepan, bring the sugar, syrup, and water to a boil. Simmer until the candy thermometer reads 117 °C (242 °F), about 3 to 4 minutes.

3. 3

   While beating with an electric mixer on medium speed, drizzle the hot syrup into the egg, avoiding the beaters. Beat until completely cooled, about 15 minutes.

4. 4

   Add the butter, 1 or 2 pieces at a time, beating until the buttercream is light and fluffy (see note). With a spatula, scrape the bottom of the bowl several times during this stage.

5. 5

   Add the vanilla and colour the buttercream, if desired.