- 40 min
Fill a pot with at least 4cm of water. Use a thick ring of foil to prevent bowl from touching bottom. Bring to a boil, then adjust temperature to a gentle simmer.
Combine egg whites, sugar, salt and cream of tartar in bowl of a stand mixer. Set over simmering water, stirring and scraping constantly with a spatula, until egg whites hold steady at 80°C – approx. 10-12 minutes
Once ready, transfer to stand mixer fitted with a whisk attachment and whip at high speed for 10 minutes, until meringue is glossy, stiff, and cool - around 32°C.
With mixer still running, add butter, 1 - 2 tablespoons at a time. Volume will initially decrease, but as cool butter is added, it will begin to thicken and cool. Buttercream should become thick, creamy, and soft around 22°C.
Add Mermaid Magic and Food Colour Gel until desired shade is reached.
Troubleshooting: If warmer than 23°C, buttercream will be soft and loose; chill for 15 minutes and re-whip to help thicken and cool. If colder than 20°C, buttercream will be firm and dense, making it difficult to spread; to warm, briefly set over a pan of steaming water until edges melt slightly, then re-whip to help soften and warm.
This recipe is part of our Buttercream Masterclass tutorial. Click here for more recipes, tips and tricks!