Roxstarbakes Swiss Meringue Buttercream

• 210 g egg whites
• 400 g granulated sugar
• 1 cup unsalted butter, cubed (room temperature)
• 1 teaspoon vanilla
• 1/2 cup water
• 1 pinch salt

1. Bring 1/2 cup of water to a simmer.
2. Whisk together egg whites and sugar.
3. Place mixing bowl over simmering water and continue whisking and mix for about 3-5 minutes.
4. Rub mixture between fingers and stop if sugar is dissolved. Continue mixing until fully dissolved or get mixture to 160 F.
5. Wipe the bottom of the bowl and then transfer to a mixing bowl with a whisk attachment (if you're using a mixer).
6. Mix on high until the bowl is room temperature (about 15 minutes) and add salt (the peaks should be stiff).
7. Switch to paddle attachment turn onto medium speed, add cubes one at a time until each is incorporated.
8. Keep beating until thick.
9. Add vanilla and beat 1 more minute.
10. Note: If the mixture looks lumpy keep going. This can vary based on your climate based on time of year.

egg whites, sugar, unsalted butter, vanilla, water, salt

Taken from www.food.com/recipe/roxstarbakes-swiss-meringue-buttercream-535926 (may not work)