1 1/2cup caster sugar 1cup water 400g cold butter (cubed) 8 egg whites 1/4tsp cream of tartar 1tbsp vanilla essence 1. Boil water and sugar together, wait until it reaches syrup like consistency 2. Whip egg whites with cream of tartar to stiff peaks 3. Once syrup has reached the desired consistency, slowly pour the syrup to the egg whites, keep whisking using the whisk attachment until it cools down. (Highest speed) 4. Once cooled down, start putting cubed butter one at a time. Turn to medium speed to avoid splattering. 5. Keep whisking until everything is incorporated 6. Add vanilla essence or any flavourings you desire. This recipe is what i use for cakes especially in weathers like Sydney and the Philippines. This recipe is stable and won't melt in the heat. I hope i can help those who are looking for stable buttercream frostings.

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