A light and delicious twist on buttercream icing. This recipe is perfect for icing almost any cake. This recipe make a generous amount. You will not run out when icing and decorating two 23cm cakes.
Ingredients
6 Egg Whites
400g castor sugar
675g unsalted butter ( at room temperature )
1 tsp vanilla essence
Preparation
1. Place eggs whites and sugar into glass or metal bowl and set over a pan filled with about 5cm of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 60C. they will feel very hot to the touch.
2. Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed until they have reached maximum volume, (5-10 minutes). Mix on medium to high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like its breaking down, but keep mixing and it will come back together.
Store in fridge if not using straight away.
Enjoy!
