Swiss Meringue Buttercream

* 3 egg whites
* 1/2 cup caster sugar
* 150g butter at room temperature
* 1/2 teaspoon vanilla essence

Here is the recipe again for you to cut and paste into a word document and print it out.

Ingredients:
3 egg whites
1/2 cup caster sugar
150g butter at room temperature
1/2 teaspoon vanilla essence

Method:
1. Whisk the egg white and the sugar.
2. Prepare a pot and fill it with 1/4 water. Bring it to a boil and lower the fire. Place your mixing bowl onto the pot but not touching the water at the bottom. Continue to whisk non-stop as we do not want the egg white to be cook. Whisk for around 4 minutes and remove the mixing bowl from the heat.
3. Using a electric beater, whisk the mixture while it is still warm.
4. Continue to whisk until the mixture until it has increase three times in volume.
5. Add in the soften butter one tablespoon at a time. Make sure you mix them well before you add in another tablespoon of butter.
6. After you have mix in all your butter, your mixture will look a bit hopeless. Dun give up, whisk the mixture for another 10 to 20 minute if necessary. Add in the vanilla essence.
7. Now, you can add in your desire favor or coloring. You can use it immediately or keep in the fridge for 3 to 4 days in an air tight container. Make sure the buttercream cool to room temperature before using.