Swiss Meringue Buttercream

Ingredients

• 5 large egg whites
• 1 1/4 cups extra fine granulated sugar
• 1-1/2 cups (3 sticks) unsalted butter, softened
• 1 pinch salt
• 1/2 vanilla bean, scraped (or 1 teaspoon vanilla extract)

Directions

1. (To make the meringue, you’ll need a stand mixer and a 2 quart saucepan filled with about 2 cups of water.) Bring the water to a simmer, and place the egg whites and sugar in the mixing bowl. 
2. Place the bowl over the simmering water and whisk the mixture until it reaches 140 degrees Fahrenheit. If you are concerned about egg safety, you can use pasteurized egg whites from a carton or carefully heat the mixture to 160 degrees Fahrenheit. (Just be careful that the water in the saucepan doesn’t start to boil or else the egg whites will cook.) 
3. Once the egg white and sugar mixture reaches 140 degrees (or 160, if desired), put the bowl on the mixer with the whip attachment and mix the egg whites on medium speed for about 5 minutes. Turn the mixer to high speed and let it run until the bowl is cool to the touch. Remove the whip attachment and replace with the paddle. Turn the mixer on medium speed and add the butter, about 1/4 stick at a time. (Make sure the butter is very soft. You don’t want to end up with chunky butter cream.) Add the salt and vanilla bean seeds/vanilla extract. Switch back to the whip attachment and mix on high until the butter cream is fluffy. At first it will look lumpy and separated, but keep on whipping and it will come together.
4. Store the icing in the refrigerator until you’re ready to use it. Before using the icing, let it come to room temperature and then re-whip it on the mixer to bring it back to life. Use as desired.

**You can also make this recipe using a basic hand mixer, it will just take a longer time to come together.