Italian Meringue Buttercream Frosting - cooking recipe

Ingredients

8 large egg whites
2 1/2 cups granulated sugar (500g)
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup water (120ml)
2 tablespoons light corn syrup
2 teaspoons vanilla extract
6 stickes unsalted butter, softened

Preparation

In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
Add vanilla whip until just combined.
Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.