Smooth and creamy Swiss meringue butter cream

Swiss Meringue My small batch Swiss Meringue Butter Cream Pour 1/4cup plus 2 TBSP pasteurized egg whites at room temp make sure it’s not cold at all I used Bob Evans brand carton of egg whites 4 cups sifted powdered sugar (measured in the dry ingredient cup) Attach the whisk Set on low, so sugar don’t fly out, then on med till combined scraping down bowl as needed in between then whip on high for 5 mins till fluffy Lower speed and add 1/4 tsp salt (if using unsalted butter) if not then don’t add this salt Add vanilla 1Tbsp Cut up 3 sticks of very soft butter leave out over night (Or microwave at 2 min intervals till very soft but not to a melting point) And add the chunks of butter very slowly while on low speed After all butter is added scrape bowl, bring mixture to middle of bowl and whip on high for another 5 mins again scraping bowl as needed in between Then once those 5 mins are up switch to the paddle attachment scrape again, and on the stir setting or set mixer to lowest setting and run for 10 mins or more till you see the beautiful silky glossy consistency Fold slowly with spatula a few times for any bubbles to pop And enjoy! This small batch will ice 24-30 cupcakes depending on how much you put on each of course Pro Tips: Do not skip the last step of mixing at very low for 10 mins or more Use a dry ingredient cup for the sugar And a liquid measuring cup for the egg whites Place leftover frosting in freezer bag in fridge not freezer it will harden enough bring to room temp before using Can leave out frosted cupcakes for 1-2 days at room temp in a container (not if you live in a hot region) Or can refrigerate for a few days this buttercream holds up well in fridge For larger batch Double the ingredients Enjoy!