I am making FunFetti cupcakes for my older granddaughters birthday party this week. I made two practice batches of cupcakes and one of American buttercream. The cakes are now great but the frosting was too sweet. (Think 60 seven-ish year old kids on sugar highs.)

Today I made a recipe of Italian buttercream frosting. It uses about one fourth the amount of sugar and will (hopefully) stand up to the expected outdoor temperature.

I had about a dozen chocolate cupcakes frozen that needed to by used soon, and I had a nice frosting, so, why not?

Italian Buttercream

INGREDIENTS (Half Recipe)

• 10 large egg whites (5 egg whites)
• 2 c sugar (1 c sugar)
• ½ c water (1/4 c water)
• 3 c (6 sticks) cubed, RT unsalted butter (3 sticks butter)
• 1 Tbl clear imitation vanilla extract (½ Tbl vanilla.)
  
  
  METHOD

1. Mix 1½ cups (3/4c) of the sugar and the water in a heavy saucepan and bring to a boil over medium-high heat, stirring with a wooden spoon to dissolve the sugar. Continue to cook,without stirring, and bring to the softball stage (240°F).
2. As the simple syrup is heating, whip the whites at high speed in a stand mixer until soft peaks form, approximately 5 minutes. With the motor running, add the remaining ½ cup (1/4c) sugar gradually, continuing to whip until medium peaks form.
3. When the simple syrup reaches 240°F, and the motor running on slow, very slowly pour it into the egg whites in a thin stream, to avoid cooking the eggs. Raise the speed to high and continue
   to whip until the mixture has cooled to room temperature, 10 to 15 minutes.
4. Whip in the butter at medium speed, add the butter in 5 increments, stopping the motor between additions, scraping the bowl with a rubber spatula before adding each addition of butter.
5. With the motor running, add the vanilla, and whip just until it is blended.
   
   
   Yield:
   About 7 cups (3 ½ c)