Swiss meringue buttercream is a very stable, light and fluffy buttercream that is not-to-sweet. It's made by dissolving sugar in egg whites and then whipping them to a stiff meringue. Then you add in butter and vanilla and whipping until it's super light and fluffy! It's easy to make and amazingly delicious! The texture is smooth, silky and melts in your mouth. The perfect compliment to your cakes and cupcakes!
Fill a medium pot with about 2 inches of water and bring to a simmer
Place egg whites and sugar into the bowl of your stand mixer and place the bowl over the simmering water. Bowl should not touch the water.
Whisk mixture to combine and continue whisking every 30 seconds or so to distribute the heat evenly. If you don't whisk you could scramble your egg whites so be vigilant.
Once the egg whites reach 110ºF or you can no longer feel any granules in between your fingers when you touch the egg whites, it's done. Be careful, the mixture will be hot.
Move the mixing bowl to the stand mixer with the whisk attachment. Whisk on high until you reach stiff glossy peaks of meringue
Place your meringue into a shallow dish and place into the fridge for about 10 minutes to cool quickly
Add your meringue back into the mixing bowl with the whisk attachment. On low, start adding in your softened butter in chunks until combined. Bump up to med/high and let whip until your buttercream is WHITE fluffy and creamy.
Add in your vanilla and salt. Switch to the paddle attachment and let mix on low for 10-15 minutes to remove air bubbles (optional)