Elderflower Italian Buttercream
- ¾ cup granulated sugar
- ¼ cup water
- 5 large egg whites
- ½ teaspoon plus 1/8 teaspoon cream of tartar
- 4 tablespoons granulated sugar
- 1 pound (4 sticks) unsalted butter, very soft but not melted
- 4-6 tablespoons elderflower liqueur
- In a small heavy saucepan, stir ¾ cup sugar and water and place over medium high heat. Stop stirring and wash down the sides of the saucepan using a pastry brush dipped in water to prevent crystals from forming.
- In the bowl of an electric mixer, using the whip attachment, beat the egg whites on medium high speed until foamy.
- Add cream of tartar and raise speed to high, beating until soft peaks form.
- Gradually add the 4 tablespoons sugar and beat on high speed until stiff peaks form.
- Raise the temperature of the sugar syrup to high and boil the syrup until a candy thermometer registers 240 degrees Fahrenheit.
- Turn mixer to high speed and slowly pour the sugar syrup into the egg whites, making sure not to pour over the whip attachment.
- Continue beating mixture on high speed until the bottom of the mixing bowl feels cool to the touch.
- On medium high speed, add butter slowly. Mixture may appear curdled at first but will smooth out as more butter is added.
- On low speed, slowly drizzle in liqueur.
- Use immediately or refrigerate in a covered container for up to 5 days. Bring to room temperature and beat in the mixer to re-gain the proper consistency.
Makes approximately 4 ½ cups