Buttercream
Ingredients
- 120g egg whites (3)
- 240g granulated sugar
- 360g softened butter
Instructions
Make an Italian meringue by cooking the sugar to soft-ball stage, then beating it into the whites when they are between soft and firm peak (pour sugar between beaters and bowl at med speed). Continue to beat at slow speed until cool. Slowly beat in softened butter and whisk smooth. Add vanilla if desired.
