Fill your desserts with a silky easy meringue buttercream. This recipe makes sufficient to fill and ice a three-tier cake, and it's simply halved for smaller bakes

• Preparation and cooking time
  • Prep:45 minutes
• Extra effort
• Makes sufficient to fill and ice a three-tier cake

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Substances

• 300g egg whites
• 600g caster sugar
• 800g unsalted butter, softened
• 1 tsp vanilla extract

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Methodology

• STEP 1

  Put the egg whites and caster sugar in a heatproof bowl and place over a pan of barely simmering water, ensuring the water doesn’t contact the underside of the bowl. Gently stir for a couple of minutes till you may now not really feel any grains of sugar between your fingers once you contact it. Switch to the bowl of a stand mixer fitted with the whisk attachment.

• STEP 2

  Whisk on medium velocity till the combination turns into meringue-like and has reached stiff peaks, about 3 minutes. (You can use an electrical whisk, however it should take significantly longer, round 35 minutes.) Add the butter 1 tbsp at a time, whisking to mix earlier than the subsequent addition. It could look curdled and soupy however be affected person and maintain whisking till you will have a easy, fluffy buttercream. Whisk within the vanilla. If utilizing this buttercream to ice a cake, change to the paddle attachment and set it on a low velocity for a couple of minutes – this helps take away air bubbles from the icing and makes for a smoother end to your cake. In the event you like, you may as well add melted chocolate, freeze-dried fruit powder, malt extract or different flavourings.