Made from Swiss Meringue, this buttercream is a sheer delight. It is light, creamy, and smooth. You can colour or flavour it, and spread it over cakes or pipe with it.
Makes approx. 400g
Hands-on Time 30 minutes
75g Egg whites
140g Caster sugar
3/4 tsp Vanilla extract
215g Unsalted butter, softened
Electric or hand whisk
Jam or electric thermometer
Fill the saucepan with enough water so that when you place the bowl over the pan it doesn’t touch the bottom.
Put the saucepan over a medium heat and bring the water to a simmer.
Add the egg whites and sugar to the bowl and place over the saucepan.
Gently stir until combined and leave to sit, stirring occasionally until the mixture has reached a temperature of at least 75°C/167°F. This may take 5 or so minutes.
As soon as the mixture has reached this temperature remove the bowl from the pan and place on top of a tea towel.
Add the vanilla extract and salt and whisk the mixture until you have a thick glossy meringue with stiff peaks.
Whilst still whisking, add a knob of butter to the meringue until it has been incorporated.
Repeat this until all of the butter has been added.
IF you are finding your buttercream is a little runny (either from the bowl being too hot or the butter being too soft). Pop the bowl into the fridge for 10-15 minutes before removing and beating with a whisk.