Italian Buttercream
Fluffy, professional meringue type buttercream that’s not too sweet and withstands high temperatures. Perfect for stack cakes such as wedding cakes. Easily adaptable to various flavoring extracts and colors.
Combine the sugar, corn syrup, and water in a saucepan.
Over medium-high heat, bring to a boil while stirring only enough to completely dissolve the sugar.
Heat to a temperature of between 106 and 112 degrees Celsius (223-234 degrees F), or until a thin thread of syrup forms when it is spooned off.
It ought to take a minute or two.