SMBC Base

Set up the double boiler Add about 1 inch of water to a saucepan and bring to a simmer. Make the meringue base In a completely clean, dry stainless-steel mixer bowl, whisk together the egg whites and sugar. Place the bowl over the simmering water, making sure the bowl doesn't touch the water. Whisk constantly until the mixture reaches 160°F, about 3 minutes. The sugar should be completely dissolved. Whip the meringue Wipe the bottom of the bowl dry and transfer it to the stand mixer with the whisk attachment. Beat on medium-high until you have stiff, glossy peaks and the bowl feels completely room temperature—not warm. This can take 15–20 minutes. Add the butter Switch to the paddle attachment and reduce to medium speed. Add the softened butter 1 tablespoon at a time, allowing each addition to incorporate before adding the next. Once all the butter is incorporated, scrape the bowl and continue beating on medium-high for about 3 minutes, until thick, smooth, and whipped. Finish Add: 2 tsp vanilla ¼ tsp salt Beat on medium-high for about 1 minute until fully incorporated.

Stand Mixer Double Boiler

This is the base for all buttercreams