Brown Sugar Buttercream

This is hands down my favorite frosting/icing!! It does take a little time and you will need a candy thermometer, but it is so worth it! i make this for my devil's food cake recipe (i will be posting that next). Don't be intimidated by the steps....if i can do it, anyone can. This does taste much better on the second day. I suggest letting it rest before serving. Oh, and if you are watching your weight...look away now! This can be made 1 week ahead and chilled, covered or frozen 1 month. Bring to room temp (do not microwave) and beat with electric mixer before using. I got this recipe from gourmet magazine.

Steps

Combine egg whites and salt in a large bowl , and just let it sit for now.

Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat , washing down the sides of the pan with a pastry brush dipped in water.

This brings the bubbles down and stops them from boiling over the pan.

When sugar syrup reaches a boil , start beating egg whites with an electric mixer at med-high speed until frothy , then add the lemon juice.

Beat at med.

Speed until whites just hold soft peaks.

Do not beat again until sugar syrup is ready.

Meanwhile , put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242.

Immediately remove from heat and pour into a heatproof 1-cup glass measure.

Beating the egg whites at high speed , slowly pour the hot syrup in a thin stream down the side of the bowl into the egg whites.

Beat meringue , scraping down bowl , until meringue is cool to the touch , about 6-7 minute it is important the me.

Ingredients

egg whites, salt, dark brown sugar, water, lemon juice, butter, vanilla