About this recipe:Tried and tested and works for me everytime! Follow these step by step instructions to produce this versatile buttercream that stands tall in the hottest temperatures and takes any colour you throw at it - my fav super Swiss buttercream!! This mix can frost up to 20 cupcakes. Also can be frozen for up to a month or kept in the fridge for 5 to 7 days!
315g butter, at room temperature (needs to be very soft)
1 tablespoon vanilla extract
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Method Prep:20min › Ready in:20min
Bring a pan of water to the boil and then turn down the heat to a simmer.
In the bowl of your electric mixer or glass bowl, add the egg whites and caster sugar and whisk together using a hand whisk.
Place the bowl over the simmering water and continue to whisk until the egg mixture is warm to the touch.
Remove the bowl from the heat and place back in your stand mix with the whisk attachment and begin to whisk on full power for at least 5 minutes. Keep whisking until the mix turns white and when lifting the whisk the mixture is very stiff.
Next sift in the icing sugar and start the mixer again, starting very low to combine the mix and then increasing the speed for a further 2 to 3 minutes.
Finally, gradually add the butter with the mixer on medium to high speed until the butter is completely mixed in and then add the vanilla and mix for a further 2 to 3 minutes until the mixture is thick and creamy.
The mixture is now ready for frosting! You can add food colouring at this point if you would like to change the colour.