Vanilla Buttercream Frosting

This is an egg-white buttercream (also known as a Swiss buttercream), and the first one I've made. Previously I'd made the simple 'American' butter and icing-sugar versions. It's more work, but it has a creamier, lighter result.

You combine sugar and egg whites in a bowl over a simmering water bath, bringing the temperature up to 150 degrees F or so (this safely pasteurizes the egg whites), then beat in a mixer, adding butter to stabilize it.

It makes a very creamy, soft, not too sweet frosting. Adding vanilla at the end makes this a Vanilla frosting; adding a little melted chocolate gives it a delicate chocolate flavour.

It is, however, a very sticky icing - it's hard to work with it without getting globs all over the place. It's delicious, but definitely messy.