Yo's Cookie Butter Buttercream

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400g granulated Sugar (appx. 1 3/4 cups)
1/2 Cup Water
8 large Egg Whites
1 pound (454g) Unsalted Butter, room temperature
1 teaspoon pure Vanilla Extract
1 Jar Cookie Butter

Item Name:	Availability:
Electric Stand Mixer and Whisk Attachment	Add to Cart -
1 Saucepan	Add to Cart -
Candy Thermometer	Add to Cart -
Rubber Spatula	Add to Cart -

Boil Sugar and Water

In a small saucepan over medium heat, bring sugar and cup water to aboil.

Whisk Egg Whites

While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.

Whip Egg Whites

When your sugar reaches 230 degrees on the candy thermometer, begin towhip eggs whites at medium-high speed until stiff.

Combine Sugar Mixture and Egg Whites

When sugar reaches 240 degrees, remove it from heatimmediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.

Whip Meringue

Whip your meringue until no heat remains. Place your hands along the sides of the bowl to check.

Add Butter

With the mixerstill running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla.

Add Cookie Butter

In your mixer, whip 3 cups of buttercream with cup of cookie butter.