Pink Meringue Buttercream

This buttercream is great for topping cupcakes or filling cakes.

1 cup + 2 Tbsp. sugar
5 large egg whites
pinch sea salt
4 sticks butter, cut into small pieces, softened
gel-paste food colouring, in Tulip Red

Whisk sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water until sugar dissolves and syrup registers 160°F on a candy thermometer.

Transfer bowl to mixer, and whisk sugar syrup on medium speed for 5 minutes. Raise speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes.

Reduce speed to medium. Add butter, 1 piece at a time, whisking well after each addition. Whisk in food colouring.

Makes about 5 cups.