Swiss Buttercream (Or Swiss Meringue Buttercream)

thetoughcookie.com

Collin D

2 large egg whites (about 65g or ¼ cup)

120g (or ½ cup + 5 teaspoons) granulated sugar

113g (or ½ cup) unsalted butter, cubed and softened at room temperature

¼ teaspoon vanilla extract

Note: Ingredients may have been altered from the original.

Directions at thetoughcookie.com

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