Swiss Meringue Buttercream Masterclass | Cupcake Jemma

Love Italian Meringue Buttercream but hate the faff and the danger of melting sugar? This is the recipe for you! It is so easy, my dog Curtis could do it! And BOY, is it tasty! Smoother than a silky silk thing and tasty like woah! This is going to take your cakes from wow to POW!

RECIPE -

4 egg whites (use large eggs and free-range if possible)
300g caster sugar
400g chopped unsalted butter, soft
1 tsp vanilla extract

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