Ingredients

Instructions

  1. Begin whipping the egg whites with an electric stand mixer on high.
  2. While egg whites are whipping, mix sugar and water in a thick-bottomed pot and heat to 220F (104.4C) or the "Soft Ball" state.
  3. The boiling mixture should have large glassy bubbles.
  4. When egg whites are fluffy and close to stiff, slowly drizzle the sugar mixture into the mixer while the mixer is still on high.
  5. Reduce the speed of the mixer to medium or low and allow it to cool off.
  6. The sugar/egg white mixture must be cool before the next step! If need be, refrigerate until room temp or lower.
  7. Break the butter into approximately one half to one inch cubes.
  8. Turn mixer on high and add the vanilla and optional color. Then add the butter pieces one by one.
  9. If the mixture collapses, it means the mixture was too warm and you have to start over.
  10. Once all of the butter has been incorporated, you are done. Taste it, and it will remind you of vanilla ice cream.