Name: Italian Buttercream
Cook time: 30 min
Total time: 1 hr
Yield: Makes about 6 cups
Ingredients: 4 large egg whites at room temperature for 30 minutes; Rounded 1/4 teaspoon salt; 2/3 cup water; 1 1/3 cups plus 2 tablespoons sugar; 4 sticks (2 cups) unsalted butter, cut into tablespoon pieces and softened; 2 teaspoons vanilla; a candy thermometer

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Cooks' notes:

·Buttercream can be made 1 week ahead and chilled, covered, or frozen 1 month. Bring to room temperature (this may take up to 3 hours; do not use a microwave) and beat with an electric mixer before using.
·The egg whites in this recipe are not cooked. If salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.