Vanilla Swiss Meringue Buttercream

Okay so this buttercream is the best thing ever! It may take longer to make than regular buttercream but it is so worth it. The texture is creamy, light, fluffy, silky. This amazing recipe is from livforcake.com. Let’s get baking!

INGREDIENTS:

• 6 large egg whites
• 2 cups granulated sugar
• 2 cups unsalted butter (softened but still a bit firm, cubed)
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
2. Place bowl over a pot with 1-2 inch of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch.
3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch.
4. Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth and fluffy.
5. Add vanilla and whip until smooth. Enjoy!

Thanks for baking with me!

~ Natalie