quick tip: ADD COLORFUL HALLOWEEN CANDIES ONTOP AFTER ICING CUPCAKES, TO MAKE THEM EVEN MORE FESTIVE.
ITALIAN BUTTERCREAM 1. COMBINE 1 1/2 CUPS OF THE SUGAR WITH THE WATER IN A SAUCEPAN. BRING TO A BOIL OVER MEDIUM-HIGH HEAT, STIRRING TO DISSOLVE THE SUGAR. CONTINUE COOKING WITHOUT STIRRING UNTIL IT REACHES 240째F. CHECK WITH A CANDY THERMOMETER. 2. WHILE YOUR SUGAR IS WARMING WHIP THE EGG WHITES AND 1/2 OF SUGAR UNTIL MEDIUM PEAKS FORM AND HOLD, GRADUALLY ADDING SUGAR. 3.ONCE THE SUGAR MIXTURE REACHES 240째F TAKE IT OFF OF THE HEAT AND CAREFULLY POUR INTO A HEAT PROOF BOWL WITH POURING SPOUT. POUR THE SUGAR SYRUP INTO THE EGG WHITES WITH THE MIXER RUNNING ON MEDIUM SPEED. AS SOON AS ALL OF THE SYRUP HAS BEEN ADDED, INCREASE THE SPEED TO HIGH AND CONTINUE TO WHIP UNTIL THE MERINGUE REACHES ROOM TEMPERATURE. 4. ADD BUTTER GRADUALLY, MIXING AFTER EACH ADDITION UNTIL FULLY INCORPORATED AND SCRAPING DOWN THE SIDES OF THE BOWL AS NECESSARY. LAST ADD THE VANILLA, ZEST, AND ANY DYE OR COLORING UNTIL EVEN.