ButterCream Icing

This recipe should make enough for two cakes. It will keep for two weeks in the refrigerator if you need to make in advance. When applying icing to cake, it should be the consistency of whipped cream.

Ingredients:
3/4 cup sugar
1/2 cup corn syrup
5 egg whites
1/4 tsp cream of tartar
4 sticks unsalted butter, softened
1 1/4 tbsp vanilla extract
(If using with Spiced Almond Pear Cake, I use 1 tbsp vanilla and 1/4 tbsp almond extract.)

Bring sugar and corn syrup to a boil in large saucepan. Set aside briefly.
At high speed, beat egg whites and cream of tarter until frothy. Reduce speed to medium and slowly add sugar mixture. (I recommend paying close attention here, as any mishaps with the sugar mixture is a pain to clean off the counter!) Do not scrape saucepan if sugar has crystalized. Continue beating on medium speed about 5-8 minutes, or until mixture has cooled.
Switch back up to high speed and add butter by the tablespoon until all has been incorporated. Add extract(s) and beat until glossy.
Use immediately. This will be the most ideal consistency for icing a cake. Refrigerate any remaining icing well covered or it will absorb the smell ofwhatever is in the fridge. To use leftovers, let sit to acclimate to room temperature or until consistency of whipped cream.
Enjoy!