First, remove the butter from the fridge and cut it into small pieces, so that it begins to soften.
Begin to whip the egg whites (with a pinch of salt) in a bain marie: when they begin to whisk, add the sugar and continue whipping for about 5 minutes, until the sugar is completely dissolved and the meringue is puffy, shiny and firm.
Remove from the bain-marie and continue to whisk to let it cool, then add the butter and vanilla, and finally the icing sugar.
The meringue butter cream is ready: at this point you can add some food coloring, if you want, or use it already in this way for your preparations.
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