White Chocolate IMBC with Cartoned Egg Whites

Clean all utensils so they are grease-free. Place egg whites and cream of tartar in mixer, begin to whip on medium. Add 1/4 cup granulated sugar, whip until medium-stiff peaks form. Heat 2 cups sugar and water until soft ball stage. With mixer on low, slowly pour sugar syrup down side of mixer, being careful to avoid the beaters. Continue to whip on medium until the bowl is cool. If at some point you meringue breaks down completely at this point, two things could have happened: you had grease in the bowl, or the brand of egg whites used was not a good choice. I prefer Kroger's, and not the national brand. Some other store brands work ok as well. If your meringue is still ok, place the paddle attatchment onto your mixer and begin to add the butter 1 or 2 Tbsps at a time while the mixer is on low. I like to add one stick that is pretty cool at the end to really bring the temp down, especially on hot days. Keep it on low until the butter is fairly smoothed out. Place the whip back on the mixer and give another minute or so on low. Then, begin to increase the speed one at a time until it is on high. You will want to use a shield or towel on your mixer, as sometimes some of the mix will fling out of the bowl. Continue on high for up to 10 minutes until the emulsification process has completed and it begins to look like thick whipped cream. Add the vanilla and white chocolate and whip for another 2-3 minutes, scraping the bowl to make sure the white chocolate is mixed in. Makes about 6 cups of frosting.