Swiss meringue buttercream recipe
 Learn how to make the perfect Swiss meringue buttercream to decorate your cupcakes, plus a simple piped flower design to try. 150g/5½oz free-range egg whites200g/7oz caster sugar400g/14oz butter, at room temperature and cubed 150g/5½oz free-range egg whites 200g/7oz caster sugar 400g/14oz butter, at room temperature and cubed gel food colouring18 cupcakes, to decorate18 raspberries, to decorate gel food colouring 18 cupcakes, to decorate 18 cupcakes, to decorate 18 raspberries, to decorate Method Place a metal or glass bowl over a saucepan that contains 2.5cm/1in boiling water. Add the egg whites and sugar to the bowl and whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. The mixture is done when it is no longer grainy to the touch – test by rubbing some of the mixture between your thumb and forefinger.Transfer to a stand mixer, or use a hand-held electric whisk, to whisk the mixture starting on low and then whisking on high. Whisk until it forms stiff peaks. Add all of the butter at once. Whisk until combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking!The buttercream is now ready to use, or you can add gel food colouring to create coloured buttercream. Beat the buttercream on a low speed right before piping to knock out any air bubbles and to ensure extra smooth icing. To make the piped flowers decoration, load a piping bag fitted with the largest round nozzle (I used R22L) with the buttercream. Start piping from the edge of one of the cupcakes. Squeeze and lift slightly, then sweep towards the middle of the cake. Stop squeezing as you reach the centre and pull away. Repeat this five times around the cupcake to create a flower design. Pop a raspberry or anything you like in the centre of the cupcake to finish. Place a metal or glass bowl over a saucepan that contains 2.5cm/1in boiling water. Add the egg whites and sugar to the bowl and whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. The mixture is done when it is no longer grainy to the touch – test by rubbing some of the mixture between your thumb and forefinger. Place a metal or glass bowl over a saucepan that contains 2.5cm/1in boiling water. Add the egg whites and sugar to the bowl and whisk to combine. Leave over a medium heat for around 5 minutes, stirring occasionally. The mixture is done when it is no longer grainy to the touch – test by rubbing some of the mixture between your thumb and forefinger. Transfer to a stand mixer, or use a hand-held electric whisk, to whisk the mixture starting on low and then whisking on high. Whisk until it forms stiff peaks. Add all of the butter at once. Whisk until combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking! Transfer to a stand mixer, or use a hand-held electric whisk, to whisk the mixture starting on low and then whisking on high. Whisk until it forms stiff peaks. Add all of the butter at once. Whisk until combined evenly and you have a fluffy buttercream. It might start to look like scrambled eggs and split. Ignore this and keep whisking! The buttercream is now ready to use, or you can add gel food colouring to create coloured buttercream. Beat the buttercream on a low speed right before piping to knock out any air bubbles and to ensure extra smooth icing. The buttercream is now ready to use, or you can add gel food colouring to create coloured buttercream. Beat the buttercream on a low speed right before piping to knock out any air bubbles and to ensure extra smooth icing. To make the piped flowers decoration, load a piping bag fitted with the largest round nozzle (I used R22L) with the buttercream. Start piping from the edge of one of the cupcakes. Squeeze and lift slightly, then sweep towards the middle of the cake. Stop squeezing as you reach the centre and pull away. Repeat this five times around the cupcake to create a flower design. Pop a raspberry or anything you like in the centre of the cupcake to finish. To make the piped flowers decoration, load a piping bag fitted with the largest round nozzle (I used R22L) with the buttercream. Start piping from the edge of one of the cupcakes. Squeeze and lift slightly, then sweep towards the middle of the cake. Stop squeezing as you reach the centre and pull away. Repeat this five times around the cupcake to create a flower design. Pop a raspberry or anything you like in the centre of the cupcake to finish. Recipe tips To make a chocolate version of this buttercream, follow the recipe up to step 2 then add some sifted cocoa powder and beat until combined.