Swiss meringue buttercream

INGREDIENTS (makes about 650 gr.)

• 140 gr egg whites, at room temperature

• 280 g (11⁄2 cups) caster sugar

• 280g unsalted butter, at room temperature cut in small pieces

• pinch of salt

• 1, 25 tsp natural vanilla essence or extract

HOW TO MAKE: 1. Combine the egg whites and sugar in a large bowl of an electric stand mixer and place it over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a whisk until the sugar is dissolved and the mixture reaches 65°C.

2. Transfer the bowl to the stand mixer and whisk on medium-high speed with the whisk attachment for 10-15 minutes and until the mixture has cooled

3. Replace the whisk attachment with the paddle beater. Beat on medium- high speed for about 10 minutes, adding pieces of butter one at a time and beating well after each addition. If the mixture becomes lumpy increase the speed to high and beat until smooth again. 4. Reduce the speed to medium-low and beat until the mixture is smooth and creamy. Beat in the salt and vanilla. Beat until it becomes smooth and fluffly.