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Italian Buttercream 3 Ways

Honey Cinnamon Buttercream (yield: enough to fill and frost an 8-inch cake) 1.25 c (420g) honey 1/4 c (57g) water 6 egg whites 2 tsp cinnamon 16 oz (454g) unsalted butter, softened 1/4 tsp fine salt 1 tsp vanilla extract 1. Add the honey and water to a pot and stir briefly until combined. Set over medium heat and cook until the honey reaches between 220 - 230F (104 - 110C). At this time, begin whipping the egg whites on medium-low. 2. Continue cooking the honey until it reaches a final temperature between 248 - 250F (120 - 121C). Remove from the heat and whisk in the cinnamon. 3. Slowly stream the hot honey/cinnamon into the whipping egg whites, being careful not to pour the mixture onto the whisk attachment. 4. Continue mixing until the bowl is cool to the touch and the meringue is between 80 - 85F (27 - 29C). 5. With the mixer running, add cubes of butter one at a time. Continue slowly adding the butter until it is all incorporated. (the mixture may look curdled at first but keep mixing and it will come together). 6. Finish by adding the salt and vanilla.