How to Make
Iryna's Swiss Meringue Buttercream

1. Add egg whites, sugar, and salt to a large bowl.
2. Whisk everything together.
3. Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
4. Whisk it constantly until it reaches an internal temperature of 160ºF or until it’s not grainy between your fingers. 
5. Transfer the bowl to the mixing bowl of a stand mixer, and mix with a whisk attachment on high until you get room temperature glossy peaks.
6. Switch to a paddle attachment, and add room temperature butter (all at one time) and vanilla extract.
7. Mix at highest speed for approximately 20 minutes to get the correct consistency and texture. 
8. Transfer to a piping bag.