Swiss Meringue Buttercream

• 5 egg whites

• 1.25 cups sugar

• 3 sticks butter

• 1 tbsp vanilla

• 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

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Size up a bit for generous frosting of a double-layered 9" cake:

• 7 egg whites

• 1¾ cups sugar

• 4 sticks butter

• 1 tbsp + 1 tsp vanilla

• good pinch salt

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

*Add any other flavor too: peanut butter, coconut extract, etc