Italian Meringue Buttercream Icing

A rich, slightly less sweet icing that's a classic.

In medium saucepan, dissolve sugar in water over medium heat. Remove from heat.

In large bowl, beat egg whites with electric mixer until soft peaks form. With mixer running, slowly drizzle sugar syrup down side of mixing bowl; continue to beat until egg whites are stiff. Gradually add creamed butter, a little at a time, continuing to beat; beat until icing is smooth.

YIELD: Makes about 12 cups icing.

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