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Separate egg whites from egg yolks; only use the egg whites.
Add egg whites and sugar to a large bowl and whisk together.
Place the bowl over a pan of simmering water, ensuring the water does not touch the bowl.
Whisk constantly until the sugar is fully dissolved in the egg whites.
Whisk the warm mixture with a stand mixer on medium speed until glossy room temperature stiff peaks form.
Slowly incorporate room temperature butter into the glossy meringue until smooth.
Mix until you get the smooth texture of a dreamy buttercream.
Don't panic
if it looks like cottage cheese in
any stage. Just keep mixing and trust the progress you won't be disappointed.
Extra Tip :
Portion out the exact amount you need for future use. Wrap the buttercream in thick, good-quality cling film, or use an airtight containers or freezer bag. whichever works best for you. You can refrigerate it for up to 10 days if you need it soon, or freeze it for up to 6 months for long-term storage.