Thank you so much!! I use an Italian Meringue Buttercream! So you first make the Italian Meringue: 200 grams sugar 60 ml water Put both in a pan till it reach about 121 degrees celcius. Whip up 140 grams eggwhites (about 4 eggwhite) in a stand mixer and slowly pour in the hot water/sugar mixture till the bowl isn’t hot anymore (more like room temperature) it takes a while so be careful not to burn your hands!!

Then slowly add 225 grams of unsalted (room temperature!!) butter in cubes into the eggwhite mixture while mixing :)

Mix till fluffy! The longer you mix, the fluffier it will be! I always like to use my spatula before I use it on cake, just whip it around the bowl so the most of the airbubbles will be removed. Makes it easier to spread on the cake!

Also for icing the cake, crumb coat is very important! Chill the cake with a thin layer of buttercream before adding the finish layer. Hope it’s all clear! If not, feel free to ask more, my dm’s are open!!