Swiss Meringue Buttercream

Portion: 12 cupcakes

Ingredients:
2 egg whites
3/4 cup sugar
172g unsalted butter

Directions:

1. On a double boiler, whisk together egg whites and sugar until smooth and reaches 140°C
2. Taking the bowl off the heat, whisk immediately until cool and stiff peaks form
3. While whisking, incorporate butter, one small piece at a time