Faux Swiss Meringue Buttercream

Step 1

Place the egg whites and powdered sugar in the bowl of a 5-quart stand mixer. With the wire whip attachment, beat the ingredients on low for 30 seconds.

Step 2

Increase the speed to medium high and beat for 8-10 until a meringue forms that is thick and opaque with tips that stand up but bend at the ends.

Step 3

Mix in the vanilla and salt on medium speed for about 20 seconds.

Step 4

Turn the speed down to low and add the softened butter 1 tablespoon at a time. Mix on low for about 10 minutes.

Step 5

Stop the mixer and switch the wire whip for the paddle attachment. Beat for about 1 minute on medium to remove air bubbles.

Step 6

Use the buttercream for piping cupcakes and frosting cookies and cakes!