How to Make A Quick Buttercream

Ingredients:
1:4:4
1 part pasteurized egg whites (see Note)
4 parts icing sugar
4 parts butter
EDIT: typo in video text, should be 1 part: pasteurized egg whites
1. Combine the pasteurized egg whites and sifted icing sugar in a bowl. Whisk on medium high speed until thick.
2. Add 1/3 of the slightly cold butter. When most of the butter is incorporated, add the rest a little at a time until all the butter has been added to the bowl.
3. Beat the mixture on high for about 4 minutes until well emulsified and smooth.
*The buttercream will look curdled in the beginning, keeping beating until homogenous smooth. Turn the mixer on low to get rid of air bubbles.
The buttercream is now ready.
Note: To pasteurize egg whites yourself, you can heat the egg whites to 160F over a pot of simmering water. Cool before adding the sugar.