Chocolate Italian Buttercream

• ¾ cup granulated sugar
• ¼ cup water
• 4 large egg whites

Combine sugar and ¼ cup water in a saucepan over medium-high heat. Cook, stirring occasionally and swirling pan, until sugar dissolves. Continue to cook, without stirring, until sugar syrup reaches 240°F. Remove from heat.

While sugar syrup cooks, beat egg whites on low speed with an electric mixer until foamy. Increase speed to high and beat in cream of tartar and salt. Beat until soft