Thanks, Cheryl. Here's the recipe:
In a saucepan, bring to a boil:
1/2 cup water
2-1/4 cups sguar
Use a clean brush and cold water to wash
down any sugar crystals that form on the
sides of the pan as the water heats. When
the sugar comes to a boil set a timer for 7
minutes, and let boil.
After 5 minutes, in the bowl of an electric
mixer, begin to whip at high speed:
1 cup egg whites (about 12 large egg whites)
Whip until stiff. They should be done when
the timer goes off.
With the mixer on high speed, slowly beat
the sugar syrup into the egg whites, pouring
the syrup to the side of the bowl to avoid
the whip.
Continue to beat until the bowl is cool to
the touch, about 10 minutes. Slowly add:
1-1/2 pounds (6 sticks) unsalted butter at
room temperature, cut into 1-inch pieces
When the buttercream begins to jump out of
the bowl, reduce the speed to low.
Mix in at low speed:
1 teaspoon pure vanilla extract
Beat until light and fluffy. At some points
the mixture might look curdled. Just keep
beating; it will become smooth again.
It's pretty much an IMBC. I'm just not sure if you're supposed to use the whisk/wire beater attachment for the whole process. Anyone out there who knows?
TIA
-Alysa
