Italian Meringue Buttercream

Whip eggs, flavoring, and cream of tartar on medium-low speed until frothy. Meanwhile, heat sugar, corn syrup, and water on medium-high until it reaches the soft ball stage (about 240 degrees).

Increase speed of mixer to high and slowly drizzle in the sugar mix, being careful not to let it hit the whisk. After it is fully incorporated and the eggs have reached a very soft peak, begin adding in the butter (a pat at a time). Let each addition completely incorporate before adding in the next.

As the mixture starts to cool, you may find it easier to turn the mixer down when you add in the butter, then increase it to incorporate.

After all the butter is in, increase the speed to high and let beat until smooth, glossy, and thick. This may take 5-10 minutes. Have faith, it will happen!

This recipe makes enough to frost a 13×9 cake with plenty left over to decorate. And eat with your hands.

* And if the whole raw egg thing creeps you out, you can use pasteurized egg whites. It’ll still be delicious.