Best Ever Buttercream

NOTE: This recipe is for a bakery batch of this buttercream–it’ll make enough for 10+ cakes, so adjust the serving size for your needs and TK will convert for you!

1. Fill a sauce pot with water.
2. Pour 8 cups of sugar (NOT the entire 10 cups) directly into the center of the water. Do not allow sugar to touch the sides of the pot.
3. DO NOT STIR.
4. Pour egg whites into a mixing bowl; make sure it’s very clean and not at all greasy.
5. Set egg whites to whip on medium-low speed and leave them.
6. While waiting, measure out the last 2 cups sugar.
7. The sugar and water cooking should become a syrupy texture and become golden yellow. Technically, it should come somewhere between soft and hard ball stage.
8. Turn speed on egg whites to medium-high and add the remaining 2 cups of sugar.
9. Egg whites should become nice and fluffy. If syrup has not yet reached the right stage, turn speed on whites to low until the syrup is ready.
10. Drizzle sugar syrup into egg whites in a slow, steady stream.
11. Allow mixture to mix until bowl temperature is neutral.
12. Add softened butter in small chunks.
13. Add vanilla extract (or other extract of your choosing!)
14. Mixture may look slightly curdled; whip on high for a bit and it should whip up smoother and be ready!

*For chocolate buttercream, whip up some quick ganache (equal portions chocolate chips and hot heavy cream, allowed to sit for a bit so the chocolate can melt, then whisked together until smooth). The amount to add to the buttercream just depends on how chocolate-y you’re wanting it!