The Perfect Swiss Meringue Buttercream


Makes enough for a 6inch cake or 12 cupcakes

5 Large Egg white
280 g Granulated sugar
450 g Unsalted butter (room temperature)
1 pinch Table salt
2 tsp Vanilla extract

Step 1: Egg white + Sugar
Mix egg white with sugar with a hand whisk or one of these

Step 2: Butter
Add the butter and salt

Step 3: alt + Vanilla
Add salt & the vanilla beat for another

Recipe tested and adapted from Preppy Kitchen