Swiss Meringue Buttercream

Makes 5 cups

prepEnsure all mixing bowls, whisks, and attachments are completely clean, dried, and grease-free; a quick wipe with lemon juice or white vinegar is helpful
6 large egg whites (approximately 180 g)	Heat egg whites & sugar to 160°F / 71°C, 4 min	Whip to stiff glossy peaks, 10–18 min	Cool to room temperature if needed	Add butter 1 Tbsp at a time, fully mixing	Beat in vanilla & salt, 30 sec
2 cups / 400 g granulated sugar
1 1/2 cups / 340 g unsalted butter, softened but still cool, cut into Tbsp-size pieces
2 teaspoons pure vanilla extract
1/8 teaspoon salt

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