The Perfect Swiss Meringue Buttercream

Steps

Step 1: Mix together Egg white + Sugar
Mix egg white with sugar with a hand whisk
Boil over a double boiler, from boiling water, medium heat (3 mins)

Step 2: Beat with mixer
7 mins if you're using a stand mixer with the whisk attachment
20 mins+ if you're using a electric hand mixer
until the mixture has doubled in size

Step 3: Change to paddle attachment; add Butter
Add the butter, in small cubes, while the meringue is still slightly warm (but not hot)
So the butter will not melt in the meringue

Keep beating until you see the texture becomes buttercream texture


Step 4: Salt + Vanilla
Add salt & the vanilla at low setting, beat for another 3 mins.

Recipe tested and adapted from Preppy Kitchen

Ingredients
450 g Unsalted butter (room temperature)
1 pinch Table salt
2 tsp Vanilla extract

Makes enough for a 6 inch cake or 12 cupcakes