Easy Meringue Buttercream

• 4 large egg whites (1/2 cup)
• 1 cup sugar
• Pinch of salt
• 12 ounces (3 sticks) unsalted butter, softened
• Flavoring
• Liqueur: 2 to 3 tablespoons liqueur (such as Grand Marnier or dark or light rum)
• Lemon: 2 to 3 tablespoons lemon juice
• Coffee: 3 tablespoons instant coffee (espresso, if possible) dissolved in 2 tablespoons water, coffee or rum
• Raspberry: 3/4 cup raspberry puree made by cooking down and straining a 10-ounce package of frozen raspberries

1. Place egg whites, sugar and salt in medium-sized heatproof mixing bowl over a pan of simmering water and whisk gently and constantly until egg whites are hot, about 140 degrees, and sugar is dissolved, about 3 to 4 minutes.
2. Remove from heat and whip by machine until thick and cooled, about 5 minutes.
3. Beat in butter and continue beating until buttercream is smooth and spreadable.
4. Use immediately or refrigerate, covered for up to 5 days.
5. Before using, bring to room temperature and beat until smooth with the machine.
6. Beat in flavoring, a little at a time, and continue beating until buttercream is smooth, about 2 minutes longer (always flavored buttercream immediately before using it.)

egg whites, sugar, salt, unsalted butter, liqueur, lemon, coffee, raspberry puree made

Taken from www.foodnetwork.com/recipes/easy-meringue-buttercream.html (may not work)