Swiss Meringue Buttercream
 
Makes about 4 cups
Ingredients
  • 3 large egg whites
  • ⅓ cup sugar
  • ⅛ teaspoon kosher salt
  • 1 ½ cups unsalted butter, cubed and softened
  • 1 teaspoon vanilla extract
Instructions
  1. In the heatproof bowl of a stand mixer, combine egg whites, sugar, and salt. Place bowl over a saucepan of simmering water, and cook, whisking constantly, until sugar dissolves and an instant-read thermometer registers 160°.
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until white and fluffy, 8 to 10 minutes.
  3. With mixer on medium speed, add butter, one cube at a time, to meringue, beating until combined after each addition. (Mixture may look curdled, but just keep mixing.) Beat at high speed for 10 minutes.
  4. Add vanilla to buttercream, and beat at high speed for 2 to 3 minutes. Switch to the paddle attachment, and beat at low speed for 1 minute to remove any air.
Recipe by Louisiana Cookin' at https://louisianacookin.com/peach-buttermilk-cake-with-swiss-meringue-buttercream/