Meringue Buttercream

This delicious, fluffy icing has a lighter taste than basic buttercream. It can be stored at room temperature for 2 days or refrigerated for 10 days.

1 pound unsalted butter, softened but cooled
1 cup granulated sugar
1/4 cup water
5 large egg whites, room temperature
1/2 teaspoon cream of tartar
2 teaspoons flavoring or liqueur

Beat the butter until smooth and set aside.

In a small saucepan, combine 3/4 cup of sugar and water. Stir until the sugar is dissolved. Slowly heat the mixture, stirring constantly, until it starts to bubble. Reduce heat to and
insert a candy thermometer. Do not continue to stir.

In the large bowl of an electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and beat at high speed until soft peaks form. Gradually add the 1/4 cup of sugar and beat until stiff peaks form.

Meanwhile, boil the sugar mixture until it reaches 248-250 degrees F on the candy thermometer. Do not let the temperature go above 250 degrees F. Turn off the heat and immediately pour the contents into a glass measuring cup to stop the sugar from cooking. Pour a little of the sugar mixture onto the egg whites and beat at low speed. Slowly add the rest of the sugar. Beat at high speed for 2 minutes, then reduce the speed to low until the mixture is cool.

Add the butter, 1 tablespoon at a time, so the egg-white mixture, beating continuously on low until all of the butter is incorporated and the mixture is smooth. Add the flavoring.

This recipe will fill and cover a 2-layer 9-inch cake.