Bourbon- Vanilla Swiss Meringue Buttercream

• 3 egg whites, room temperature (preferably a day or two old)
• 3/4 cup granulated sugar
• Pinch salt
• 3/4 cup butter (about one and a half sticks, room temperature)
• 2 vanilla beans, split and 'caviar' harvested
• 1 shot bourbon

1. Add the eggs and sugar into the bowl of your stand mixer and whisk gently to combine. Set over a pot of gently simmering water and whisk until the mixture is hot to the touch and no longer grainy - the sugar will completely dissolve. This takes about 6-8 minutes.
2. Remove the sugar and egg white mixture and set it back onto your stand mixer. Whip with the whisk attachment on medium-high until the mixture is cool to the touch and resembles a fluffy meringue - this takes another 6-8 minutes.
3. Once your egg white mixture comes together, reduce mixer speed to low and start adding chunks of butter one at a time, allowing each one to incorporate before you add the next one. Your meringue will deflate, but don't worry! It'll whip back together in no time.
4. Once all the butter is incorporated (about 4-5 minutes), go ahead and add your vanilla bean 'caviar' and bourbon to the bowl. Beat on medium-high speed until the frosting is light and smooth.
5. Transfer the frosting to a piping bag with your tip of choice and frost your cupcakes/cake/pastry of choice. Make sure you lick the whisk!!

egg whites, sugar, salt, butter, vanilla beans, shot bourbon

Taken from food52.com/recipes/24486-bourbon-vanilla-swiss-meringue-buttercream (may not work)