Swiss Meringue Buttercream

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6 large egg whites (approximately 230g)

2 cups ( 400g) granulated sugar

1 and ½ cups (3 sticks; 350g) unsalted butter, softened but still cool and cut into Tbsp size pieces (*see note*)

2 teaspoons pure vanilla extract

⅛ teaspoon salt

Note: Ingredients may have been altered from the original.

Directions at sallysbakingaddiction.com

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