Roxstarbakes Swiss Meringue Buttercream

DIRECTIONS

• Bring ½ cup of water to a simmer.
• Whisk together egg whites and sugar.
• Place mixing bowl over simmering water and continue whisking and mix for about 3-5 minutes.
• Rub mixture between fingers and stop if sugar is dissolved. Continue mixing until fully dissolved or get mixture to 160˚F.
• Wipe the bottom of the bowl and then transfer to a mixing bowl with a whisk attachment (if you’re using a mixer).
• Mix on high until the bowl is room temperature (about 15 minutes) and add salt (the peaks should be stiff).
• Switch to paddle attachment turn onto medium speed, add cubes one at a time until each is incorporated.
• Keep beating until thick.
• Add vanilla and beat 1 more minute.
• Note: If the mixture looks lumpy keep going. This can vary based on your climate based on time of year.