Swiss Meringue Buttercream - cooking recipe

Ingredients

1/2 cup egg white
1 cup sugar
2 cups unsalted butter (cold)
1 teaspoon vanilla extract

Preparation

Continuously whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F).
Remove from heat and beat with a mixer on high speed. The mixture should then become cool and glossy and triple in volume.
Beat in the butter, cut into 1/2 inch cubes, a few pieces at a time.
Add the vanilla and beat until fluffy.