Boiled Butter icing: Recipe # 2 of three!

 Boiled Buttercream Icing : 
Soft Ball stage 114-116°c

• 230g granulated sugar
  
• 90g water
  
• 2.5ml lemon juice
  
• 150g egg whites
  
• 120g castor sugar
  
• 350g butter (room temp)
  
• 200g white chocolate or any other chocolate
  

Method
• Combine sugar, water and lemon juice in pan, bring to boil to create stock syrup till it reaches 114-116C. 
• Whisk whites to stiff peak, add syrup in slow stream, whisk in mixer for 5 minutes, place 
mixture in bowl (egg whites should be firm and have a glossy appearance)
• Place butter in mixer for 30 seconds to soften
• Melt chocolate on bain-marie (Double Boiler), slowly add to butter in mixer, then add meringue mix spoon 
by spoon.
• Fold mixture till it is well combined,  place in refrigerate and allow to firm up.
When firm you can now use it to ice your cake or cupcakes

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