It reminds us of an Italian meringue buttercream but without the extra steps. Simple to prepare, it's buttery and light with a silky smooth texture. We can't wait to try it using other flavors of ...

For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the ...

If buttercream looks soupy ... Beat until it comes back together. Frosting can be frozen in an airtight container. Bring to room temperature and beat until smooth.

Ready-made icing can be bought from most supermarkets ... Use the freshest eggs you can or, if you prefer not to use raw egg whites, meringue powder or pasteurised egg whites can be substiuted ...