Swiss Meringue Buttercream 600g sugar 450g egg whites (pasteurized) 675g butter (soft and unsalted) vanilla (to taste) Method: In a large bowl over a ban-Marie combine egg whites and sugar and cook occasionally whisking to allow for even cooking. Mixture is ready when its warm to the touch and sugar is dissolved completely (rub the mixture between your fingers, continue to cook if you feel any gritty texture.) Transfer to a bowl of an electric mixer fitter with a whisk attachment and whisk till cool to the touch, around 25 min Add softened butter gradually and whip till incorporated, then add vanilla or the flavours of your liking. Flavor the buttercream however you like, whip in extract, melted chocolate, fruit purees or even oreo crumbs, let your creativity shine!!!