Ingredients

 5 large, fresh egg whites (150 g)

 1¼ cups (250g/8oz) sugar
 1½ cups (12oz/340g) unsalted butter, a room temperature
 1 tablespoon pure vanilla extract
 pinch of salt

Instructions

1. Over a pot of simmering water place your mixer bowl (or a heatproof bowl) over the
pot.
2. Add in the egg whites and sugar and stir until the sugar has dissolved. Continue to
stir, this will take around 5 minutes. Putting the eggs over heat will technically cook
them so you don't have to fear eating raw eggs.
3. Once the sugar has totally dissolved remove from the heat.
4. With whisk attachment begin to whip until the meringue on medium/high speed.
Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to
the touch (this can take up to 5 minutes or so).
5. Wiith mixer on medium speed, add vanilla, salt and soft butter cubes. Add the butter
one piece at a time, until incorporated, and mix until it has reached a silky smooth
texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too
runny, refrigerate for about 1 hour until it comes together. continuing to beat until
well combined.
6. Add additional flavours, purees, as desired.

Notes
*Keep in airtight container in refrigerator for up to one week, leaving out at room
temperature when needed, rewhipping in mixer for 5 minutes.
**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5
minutes with paddle attachment in an electric mixer.
***If buttercream still doesn't have its satiny finish after rewhipping, microwave ⅓ of the
buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl,
beating for a few moments to incorporate.