White Chocolate & Almond Italian Buttercream Icing

Instructions

1. Crack eggs and separate whites from yolks. Discard yolks and transfer whites to a mixing bowl with cream of tartar and meringue powder. Set aside to allow whites to come to room temperature.
2. Place butter in a mixer bowl and whip until light and fluffy then transfer to a regular bowl. Thoroughly clean and dry whip attachment and mixer bowl.
3. Combine water and sugar in a small saucepan over medium heat. Stir until sugar is dissolved then bring to a rapid boil, about 2 to 3 minutes. Once sugar mixture reaches 240ºF (soft ball stage), remove from heat.
4. Add egg white mixture to cleaned mixer bowl and immediately start whipping. Once whites reach medium peaks, slowly pour in hot sugar syrup in a steady stream while continuing to whip. Beat just until whites become glossy and smooth. They should be shiny.
5. Continue to whip on low speed until meringue reaches room temperature, about 75ºF. (This is important so butter doesn't melt when added.)
6. Once meringue is at room temperature, swap whip attachment for the paddle. Turn mixer to medium speed and add whipped butter 2 tablespoons at a time, completely incorporating each addition. Continue until all butter is used, scraping bowl periodically. Mixture may break and deflate a bit, this is normal.
7. Place white chocolate in a microwave safe bowl and heat in 25 second intervals until melted.
8. With mixer on medium speed, add melted white chocolate followed by almond extract. Continue to mix until incorporated. Use buttercream within a few hours or store in fridge.
9. Chef's Notes: Tips to prevent broken buttercream: make sure everything is room temperature during mixing and increase mixer speed for a few minutes.