SWISS BUTTERCREAM
(Vanilla cupcake previously posted but topping is swiss buttercream)
5 egg whites
2 cups sugar
1 lbs butter, room temperature (454 g)
2 tablespoons vanilla essence
In a double boiler add egg white and sugar on low heat and beat until sugar dissolves. Take off heat and place the bowl in freezer until touchable.
Use the wisk of electric beater and beat for 10 min on medium speed until the egg white peaks. Turn beater on low speed and add butter piece for piece the texture will change but keep on beating when you see that it is coming together turn speed up to medium and continue beating for a few minutes. Add vanilla essence and beat again. Pipe on cupcake and decorate as desired. Enjoy!!!!
Photo and recipe: Angela De Roubaix
