This buttercream is yummy, fluffy and silky. Not too sweet. I use this in most of my cakes and cupcakes. Tastes fabulous with vanilla sponge cakes and a thin layer of raspberry jam. Can be flavored with chocolate, coffee, toffee or citrus to suit your taste.
– 180g egg whites
– 300g caster sugar
– 240g icing sugar
– 620g butter chilled
– 2tsp vanilla paste
Tip the egg whites into a bowl and add the sugar.
Place the bowl over a pan of simmering water. Stir the egg whites and sugar until the sugar dissolves completely and temperature has reached 130 degrees.
Remove the bowl from the heat and whisk the mixture, preferably using a table-top mixer, until it becomes a thick meringue and whisk in the vanilla extract.
Cut the butter into chunks and whisk it in – the mixture may collapse and go runny, but keep whisking it at full speed and it will combine together to give a fluffy buttercream.
To freeze: The buttercream can be frozen, in a sealed container, for up to 1 month. Allow it to defrost and come to room temperature, then re-beat it before using.