Best Ever Buttercream

Directions

1. 1
   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!
2. 2
   1. Fill a sauce pot with water.
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   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.
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   3. DO NOT STIR.
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   4. Pour egg whites into a mixing bowl; make sure it's very clean and not at all greasy.
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   5. Set egg whites to whip on medium-low speed and leave them.
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   6. While waiting, measure out the last 2 cups sugar.
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   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.
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   8. Turn speed on egg whites to medium-high and add the remaining 2 cups of sugar.
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    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.
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    10. Drizzle sugar syrup into egg whites in a slow, steady stream.
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    11. Allow mixture to mix until bowl temperature is neutral.
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    12. Add softened butter in small chunks.
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    13. Add vanilla extract (or other extract of your choosing!)
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    14. Mixture may look slightly curdled; whip on high for a bit and it should whip up smoother and be ready!
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    *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!