Method

• 1.
  Place eggwhites, sugar and glucose in a heatproof bowl. Set bowl over a saucepan of gently simmering water (don’t let bowl touch water). Whisk for 3-4 minutes until sugar dissolves and meringue reaches 60°C on a kitchen thermometer.

• 2.
  Transfer to a stand mixer fitted with a whisk attachment and whisk on high speed for 10-12 minutes until thick, glossy and cooled completely.
• 3.
  Change mixer to a paddle attachment. Add the butter, 1 piece at a time, beating constantly until combined. (If mixture is too warm, the butter may split. If this happens, place in freezer for 10 minutes to chill, then return to stand mixer and whisk until thick and smooth). Fold in raspberry powder.
• 4.
  Use buttercream immediately or store in a container in the fridge for up to four days, or freeze for up to 4 weeks. Bring the buttercream to room temperature before transferring to a stand mixer and beating until smooth and fluffy.