Perfect Swiss Meringue Buttercream

For chocolate Swiss meringue buttercream, beat 8 ounces of pure melted and slightly cooled chocolate into the buttercream when you add the vanilla and salt. Make sure you’re using pure baking chocolate (the 4 ounce bars) like Baker’s or Ghirardelli brands found in the baking aisle.

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

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Directions at sallysbakingaddiction.com

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