Adapted from Patisserie Made Simple by Edd Kimber
1. 3 Egg Whites (71 Degrees Celsius/160 Degrees Fahrenheit)
2. 150g Castor Sugar
3. 250g Butter
-1 tbsp Vanilla Paste
-1/2 tsp Vanilla Paste
-50g Melted Chocolate
-50g Cocoa Powder
-1tsp Vanilla Paste
-250g Whipped Cream Cheese
Put the egg whites and sugar in a large, grease-free, heatproof bowl and set over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Lightly whisk this mixture until the sugar has dissolved and it is hot to the touch. To test this, you could check the mixture has come to about 71 degrees celsius on an instant-read thermometer.
Remove the bowl from the heat and, using an electric mixer, whisk for 7 minutes until the meringue is thick and glossy and the mixture has returned to room temperature. Once cooled, slowly add the butter, a couple of pieces at a time, beating until you have a smooth, silky buttercream. If at any point the buttercream looks soupy or curdled, don’t worry- keep mixing and adding the butter. It should come back together, but if adding all the butter it still looks curdled, simply keep whisking, eventually it will smooth out.
At this stage the buttercream can be flavoured, either simply with some vanilla bean paste or whatever you want.