|3||egg whites — room temperature|
|225 g||castor sugar|
|500 g||unsalted butter — cubed and softened and room temperature|
|1 Tbs||flavouring of choice|
To make the buttercream, fill the bottom of a saucepan with water and bring it to a gentle simmer.
Place the egg whites and sugar in a bowl that fits over the saucepan and stir gently with a whisk (don’t whisk to aerate the mixture).
Keep stirring until the mixture reaches 60°C on a sugar thermometer or until the egg whites are hot to the touch.
Place the egg white mixture in a container and refrigerate until cold.
Place the butter in a stand mixer fitted with a whisk attachment and cream until light and fluffy for about 8 mins.
Add half of the cold egg white mixture and whip well then add the remaining egg white mixture.
Add the vanilla or flavouring. Store the buttercream at room temperature until ready to use.
TIP: Never make buttercream using salted butter or margarine as the salt content is too high and the buttercream will be inedible.