Ingredients
Method
- In a small pot over medium heat, heat egg whites and sugar, stirring almost constantly to ensure it heats evenly. Mixture is ready when it's warm to the touch and sugar is dissolved completely (rub the mixture between your fingers, continue to cook if you feel any gritty texture.), about 5 minutes.
- Transfer to the bowl of a stand mixer, whisk on high until cool to the touch, and the meringue is fluffy with stiff peaks, about 10 minutes.
- While the machine is running, add softened butter gradually and whip till incorporated, then add vanilla.
Add extra flavouring here: peanut butter, peppermint or almond extract, cooled melted chocolate, cookie crumbs.
Troubleshoot: If the buttercream separates, keep whipping on medium high until it recombines. You can also try cooling down the buttercream by placing a frozen bag of veggies to the botton of the stand mixture bowl.