Swiss Meringue Buttercream

- 5 egg whites (do not use store-bought pasteurized whites! - need fresh)
- 1.25c sugar
- 3 sticks almost room temp, cut into small-ish cubes
- 1 tbsp vanilla extract
- pinch salt

1. Put stand mixer over pot of simmering water on stove
2. Put in egg whites and sugar, whisk until they've reached 160
3. Put back on stand mixer, whisk for 10 minutes until cool and with stiff peaks
4. Switch out whisk for paddle
5. Turn paddle on low speed, begin adding butter cubes a few at a time
6. Increase speed to medium/high
7. Add vanilla and salt

*Add melted and cooled chocolate chips - about a cup or so - to make it chocolate!

*Need to try with peanut butter too