Italian Buttercream

For the Syrup:

1. Combine the sugar and water in a small, nonstick saucepan.
2. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
3. Cook without stirring; until the syrup reaches at least 240°F.

Note: You can raise the temperature as high as 250°F. 

For the Meringue:

4. Combine the meringue powder, water, and salt in the bowl of your mixer while the syrup is cooking.
5. Beat at high speed with the whisk attachment until the mixture first turns foamy, then turns white, and you finallystart to see tracks in the bowl.
6. Slowly sprinkle in the sugar with the mixer running.
7. Increase the speed to high and beat until the mixture becomes stiff.
8. Remove the syrup from the heat when the temperature ranges between 110°C- 121°C.
9. Pour the mixture down the side of the mixing bowl while the mixer is running at low speed.
10. Leave the mixer running until the mixture cools to 26° C.

Note: wrapping an ice pack around the mixing bowl can speed up this process.

11. Add the butter a few pieces at a time with the mixer running at medium to medium-high speed.
12. The meringue will deflate a bit, and may begin to appear curdled.
13. Keep the mixer running and adding the butter.
14. Add vanilla or your choice of flavorings.
15. If you're using the frosting for decorations, add the vegetable shortening in chunks at this point.
16. Use the buttercream within 4 hours, or refrigerate until needed.

Trivia

Buttercream can be meringue based or cream based.