Italian Buttercream

Italian buttercream frosting
See the RecipeFarideh Sadeghin

This rich, light-as-air frosting starts with an Italian meringue, the traditional name given to a meringue cooked with a hot sugar syrup. It creates a stable frosting with a silky texture that's perfect for icing cakes or filling macarons. Start whisking the egg whites while the syrup is heating so that they're foamy and light by the time the syrup reaches 245°; pouring the syrup in a thin stream down the side of the bowl will keep it from catching the whisk and splattering. Make sure that the meringue is cool to the touch before you begin adding the butter, so that you don't melt it.