Swiss Meringue Buttercream
4 egg whites
300g caster sugar
400g butter, cubed at room temperature
2 tsp of good quality vanilla extract (or any other flavour)
1. Add the egg whites and sugar to a heatproof bowl (I use the bowl from my stand mixer). Place the bowl over a saucepan of simmering water without the bowl touching the water. Whisk gently continuously, until the mix feels warm and the sugar is completely dissolved, if rubbed between your fingers it should feel completely smooth.
2. Place the mixing bowl back onto the stand mixer and whisk the egg mixture on high until completely cool, it usually takes 15-20 minutes.
3. Once cool, start adding the butter gradually, it won’t look much like buttercream until most of the butter has been added.
4. Finally, add the vanilla extract or any other flavouring of your choice.