Italian Buttercream

• 1 14 cups sugar (about 8 3/4 ounces or 250 gm)
• 5 large egg whites
• 1 pinch cream of tartar
• 1 lb unsalted butter, chilled
• 1 teaspoon pure vanilla extract
• brandy or liqueur, to taste

1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil.
2. Continue boiling until syrup reaches 238F on a candy thermometer (soft-ball stage).
3. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy.
4. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
5. With mixer running, add syrup to whites in a thin stream, beating on high speed until no longer steaming, about 3 minutes.
6. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and brandy.
7. If icing curdles, keep beating until smooth.

sugar, egg whites, cream of tartar, unsalted butter, vanilla, brandy

Taken from www.food.com/recipe/italian-buttercream-292600 (may not work)