Buttercream Icing

• 160 g caster sugar
• 85 ml water
• 2 e

Make a sugar syrup with the sugar and water and heat to the soft-ball stage. Lightly beat the egg yolks and egg in a tabletop mixer fitted with the whisk attachment. With the motor running, pour a thin, steady stream of sugar syrup down the side of the bowl. Whisk until the mixture is mousse-like, pale in colour and cool. Cut butter into chunks and gradua