Swiss meringue buttercream
This is by far the best buttercream you will ever have. I mean you can eat this on its own and die happy!
You can even flavor this to whatever you want! I have added cocoa powder & a half cup of melted chocolate. And for my son’s birthday did a fresh strawberry buttercream. This can be whatever you want it to be!
Tools
Scale
Standing mixer
Ingredients
454 grams powdered sugar
113 grams pasteurized egg whites
2 teaspoons vanilla extract
454 grams unsalted butter softened to room temperature
1/4 teaspoon sea salt
Directions
Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low. Once most everything is incorporated whip on high for 5 minutes. After 5 minutes add the vanilla extract and salt and combine.
Add in your softened butter in chunks and whip to combine. It will look curdled at first, don’t worry this is normal!
Whip on high for 8-10 minutes until it's very white, light and shiny.
Now you don’t have to do this but I think it makes the buttercream perfection! Switch to a paddle attachment and mix on low for 15-20 minutes.
Notes
If you want your buttercream to be whiter add a tiny drop of purple dye. Purple will cancel out that yellow!