Italian Meringue Buttercream

• 2 cups granulated sugar
• ½ cup water
• 10 large

In a small saucepan, combine 1½ cups of the sugar and the water and cook over medium heat, stirring occasionally, until the sugar has dissolved. Brush down the sides of the saucepan with a pastry brush dipped in warm water to remove any crystals, then do not stir again. Clip a candy thermometer to the