Bake Me I'm Yours... Cupcake. Joan Belgrove

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      swiss meringue buttercream

      This buttercream is less sweet than the standard buttercream, and has a beautiful glossy finish that doesn’t fade. This buttercream is not stable above 15°C/ 59°F, however, so is not suitable for hot days or climates!

       you will need

       4 large egg whites

       250g/9oz caster sugar

       250g/9oz unsalted butter, softened

       a few drops of vanilla extract

      1 Place the egg whites and sugar into a bowl over a pan of simmering water. Stir while heating to prevent the egg whites cooking.

      2 Once the sugar crystals have dissolved, remove the bowl from the heat and whisk the meringue to its full volume and the mixture is cool – about 5 minutes.

      3 Add the butter and vanilla and continue to whisk for about 10 minutes – the mixture will reduce in volume and look curdled, but don’t panic! Keep whisking until the icing has a smooth, light and fluffy texture.

      4 Store in a refrigerator for up to two days, and re-beat before using.

       colouring buttercream

      Add liquid or paste food colouring a little at a time into the icing and beat between each addition until you achieve the colour required.