Recipe

步驟

To start with separate eggs white from egg yolk.

You will only need the egg white.

If you are like me and don’t like food waste,then I would recommend you use the egg yolks for a good omelette next day) 🍳

Add egg white and sugar in to large bowl.

Whisk everything together.

Place the bowl over a pan of simmering water. It is important that the water does not touch the bowl.

Remember we don’t wanna cook the eggs. 🥵

Whisk it constantly while the mixture warms up.

Do this until the sugar is fully dissolved in eggs whites.

You can test this by hand make sure it is not grainy between your fingers. 🫰

If you like to use a candy thermometer the internal temperature is 160°F. (about 70°C)

Whisk the warm mixture with help of stand mixer. In medium speed until you get glossy room temperature stiff peaks.😵💫

Slowly incorporate the room temperature butter to your glossy meringue.

Mix until you get the smooth texture of a dreamy buttercream.

Don’t panic 😱 if it looks like cottage cheese in any stage. Just keep mixing and trust the progress you won’t be disappointed. ✌🏻♥️

Ingredients:

12 egg white

600 g sugar

750 g butter

Extra Tip :

Portion out the exact amount you need for future use. Wrap the buttercream in thick, good-quality cling film, or use an airtight containers or freezer bag. whichever works best for you. You can refrigerate it for up to 10 days if you need it soon, or freeze it for up to 6 months for long-term storage. 😉