1 cup (250 ml) unsalted butter, diced and softened
1 teaspoon (5 ml) vanilla extract
Place the egg in large bowl. Set aside.
In a saucepan, bring the sugar, syrup, and water to a boil. Simmer until the candy thermometer reads 117 °C (242 °F), about 3 to 4 minutes.
While beating with an electric mixer on medium speed, drizzle the hot syrup into the egg, avoiding the beaters. Beat until completely cooled, about 15 minutes.
Add the butter, 1 or 2 pieces at a time, beating until the buttercream is light and fluffy (see note). With a spatula, scrape the bottom of the bowl several times during this stage.
Add the vanilla and colour the buttercream, if desired.
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