While the sugar syrup is cooking, beat six egg whites in the bowl of a Kitchen Aid mixer with a whisk attachment. Whisk on low until frothy and then turn the mixer on high until they form stiff peaks. Be careful not to over mix your egg whites or they will become dry.

Once your egg whites reach the stiff peak stage, slowly add 1/2 cup of sugar and continue mixing. Your eggs will have a shiny appearance once all the sugar is incorporated.

Once your egg white and sugar mixture has reached the stiff peak stage and the syrup mixture has reached 245°, slowly begin to pour the syrup mixture into the egg whites with the mixer set on low. If you pour the mixture in too quickly, the sugar syrup mixture will cook the eggs, go slow and add a little at a time.

Once all of the syrup mixture is added into the egg whites, turn the mixer on high and continue to whisk until the bowl has cooled to about 80 degrees. It won’t be cold, it will just be cooler.

Once the bowl is cooled it's safe to add the butter. Cut the room temperature butter into chunks and add them one at a time with the mixer on medium. Continue to do this until all the butter has been added. Turn the mixer on high and whisk until there are no butter lumps in the frosting. Add 2 teaspoons of pure vanilla extract or 2 teaspoons of pure almond extract. You can add any flavor you like.

If you want to tint your frosting, use a food gel such as Wilton or AmeriColor so it won't make your frosting runny.