Kitchen Alchemy

For years I have been avoiding the cult of meringue buttercream.  I've done this mainly because it just seemed to hard to be bothered.  I tried French buttercream years ago, and I found while I could make it on my old Sunbeam Mixmaster, it just never worked on my Kitchenaid. But I have been watching my old school friend, Gail Turner, using Swiss Meringue Buttercream on many of her creations, and I thought, if Gail can do it, so can I.  I humbly asked for her recipe and she shared it with me.  Being ever the adventurer, I thought I'd use it for the very first time on my best friend's wedding cake - because living dangerously is fun! The process of making the meringue buttercream was relatively easy, although there is a point where you think it's gone horribly wrong.  Look away at that point, and by the time you turn your head back, a miracle will have happened! Ingredients 300g egg whites 375g caster sugar 675g unsalted butter (room temperature) 1 ...