You'll need sugar, egg whites, butter, and vanilla.
Make the meringue
Whisk together the sugar and egg whites in a heat proof bowl and place over a saucepan of simmering water. Whisk frequently until it reaches 160 degrees F. Remove from heat and whisk on medium-high speed until stiff peaks form.
Beat in the butter
Turn the mixer down to low speed and continue mixing until the temperature drops down to 85 degrees F. Add in the butter a few cubes at a time, then switch to the paddle attachment, add the vanilla, and beat until smooth.
Use this silky swiss meringue buttercream for frosting cakes and cupcakes or filling macarons!
Small Vanilla Cake
Use the swiss meringue buttercream to frost this 2 layer 6-inch vanilla cake!
Chocolate & Vanilla Macarons
Add chocolate to half of the buttercream to pipe a chocolate and vanilla swirled effect for these macarons!
Piña Colada Cake
Flavor the buttercream with coconut extract for this tropical piña colada cake!
Transform it into a pumpkin spice swiss meringue buttercream for these fall flavored macarons!