Swiss Meringue Buttercream Cheat

Directions

1. Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything on low speed, until the sugar is moistened and there are no dry patches. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula. Turn the mixer to medium speed and beat on medium for about 5 minutes.

2. Turn the mixer to low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract (or whatever flavoring using) and mix in. Turn off the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. You now have amazing frosting with a wonderfully light , creamy, and smooth texture.

3. Use it right away, or store in the refrigerator for up to two weeks, or the freezer for up to two months.

4. If you have chilled the frosting, let it come to room temperature and then beat it for several minutes until smooth and restored to its texture before using it.