Italian Buttercream

12oz Eggs Whites
24oz Sugar
4.5oz Water
36oz Butter

Whites are whipped to soft peak
The sugar and water cooked until 240
The sugar is poured into the whites on high speed
Its whipped until it reaches room temp
The soft butter is added in chunks

The butter cream with come off airy
to silken it- put it on the lowest speed for 15-20min