This icing is light, not too sweet, and easy to work with. It takes a bit more effort than its American cousin (which is also amazing), but the results are worth it. This is also a great way to use up leftover egg whites.

This is the vanilla version and is perfect on top of vanilla cake or cupcakes, but the sky is the limit when it comes to flavour options.

Ingredients:

• 4 egg whites
• 1 cup sugar
• 1/2 tsp salt
• 1 cup unsalted butter (room temperature)
• 1 tsp vanilla extract

Special equipment:

• Double boiler (or a heat-safe bowl that fits over a pot)
• Stand mixer (or a kitchen assistant with very strong arms and a lot of patience)
• Whisk
• Kitchen thermometer

Directions:

1. Pour a bit of water into the bottom of your double boiler or pot, enough to cover the bottom but not so much that it will touch the top part of the double boiler
2. Place egg whites (4), salt (1/2 tsp) and sugar (1 cup) in the top part of the double boiler and heat on medium-high heat, whisking constantly
3. Heat until the sugar granules have dissolved completely and the temperature of the mixture has reached 160 degrees F
4. Remove from heat and immediately pour into the bowl of the stand mixer
5. Beat on medium-high for about 7-10 minutes until you have reached “stiff peak” stage (see notes)
6. Once stiff peak stage is reached, double check that the mixture has also cooled off to room temperature, if not then let sit and chill for a few more minutes until it does
7. Add butter (1 cup) and vanilla extract (1 tsp) and mix for a few more minutes
8. Lick the beater

Notes:

• Any stray bits of fat including drops of egg yolk will stop the meringue from forming properly. Make sure you separate your eggs carefully and that all of your equipment is clean.
• Stiff peak stage means that if you dab at the egg mixture and pull it up into a peak, it will hold its shape. If the peaks slump over like soft ice cream on a hot day, you still have more beating to do.