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In a small saucepan over medium heat, bring sugar and ½ cup water to a boil.
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Heat up to 230 degrees on a candy thermometer.
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Whip egg whites until stiff. Do not over beat.
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When the sugar temperature reaches 240 degrees, remove from heat immediately and with the mixer running, add it to your egg whites in a stream. Beat on high speed.
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Continue to whip until no heat remains in the bowl.
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With the mixer still running, add butter bit by bit, beating until spreadable consistency, approximately 3 to 5 minutes. Beat in vanilla.
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Set aside until ready to use.