Buttercream

Egg whites 300 450

Sugar 800 1200
Water 166 249
Cream of Tartar 4 6
Sugar (2) 120 180
Butter (soft) 900 1350
Yield: 4 qts 6 qts

-Heat water and first amount of sugar in pot.

-While that is heating whip whites and cream of tartar and whip until frothy.
-When the whites are at soft peaks, gradually add the second amount of sugar.
-Continue beating until peaks are stiff, but not dry.
-When the sugar reaches 248 F slowly stream the hot liquid down the side of the bowl into the
whipping whites.
-When the meringue has cooled start adding butter a few tablespoons at a time.
-When all the butter has been added, increase the mixer to high and whip until buttercream is
smooth.

+Add caramel sauce for caramel buttercream.

+Add melted dark chocolate for chocolate buttercream.