Swiss Meringue Buttercream

🥘 Ingredients

• sugar 450 g
• egg whites 230 g
• butter 570 g
• vanilla 10 g

1. 1

   Place the sugar and egg whites in a stainless-steel mixer bowl and whisk to combine. Set the bowl over barely simmering water and heat, whisking constantly, to 74°C.
2. 2

   Transfer the bowl to the mixer and whip with the whip attachment on high speed until the meringue is the desired consistency.
3. 3

   Gradually add the soft butter (cut into medium chunks) to the meringue while whipping on high speed; the buttercream should be light and creamy. Blend in the vanilla .
4. 4

   Cover and store in the refrigerator until ready to use.