If you are using buttercream on your cake, I would recommend that you use Swiss Meringue or Italian Meringue as these taste much better than normal buttercream. They are also more stable (does not melt too quickly) in a hot and humid climate like Singapore.
Swiss Meringue Buttercream
4 Egg Whites
190g Sugar
340g Butter (soften)
26g Corn Syrup
1 tsp Vanilla Extract
Pinch of salt
Directions
- Cut the butter into small cubes
- Mix the sugar, egg whites and corn syrup in your mixing bowl.
- Put the bowl on a saucepan with simmering water, and keep stirring, till the sugar melts. Test by rubbing a small amount of mixture with your fingers. If the mixture is smooth, all sugar has melted. If you feel any grainy texture, that means you need to continue to melt the sugar over the simmering water.
- Remove the mixing bowl from the saucepan and whip at high speed on your mixer till the mixture comes down to room temperature.
- Slowly, add softened butter cubes into the meringue, followed by salt and vanilla extract.
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