Classic Vanilla Buttercream Cake

Ingredients:

• 2 tbsp. sugar
• 0.5 cups of water
• 4 egg whites
• 450 g butter, chopped
• 1 – 2 tsp vanilla extract

Preparation:

1. Place 2 cups of sugar in a small dry saucepan and pour 0.5 cups of water along the sides of the saucepan.
   
   Draw a cross in the sugar with your finger to encourage the water to flow more quickly toward the center of the pan. Bring to a boil and cook until the sugar reaches the soft-ball stage or reaches 113°C on a syrup thermometer.
2. Meanwhile, using a mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. Sprinkle the prepared syrup onto the sides of the mixer bowl as you beat. Continue beating until the mixture is fluffy and cools.
3. Next, begin adding the butter cubes little by little until the cream thickens. You may not use all of the prepared butter (this depends on how much water has evaporated from the syrup). Add vanilla extract to taste.