Also known as Swiss meringue buttercream, it is a somewhat less risky endeavor than its Italian and French cousins. For one thing, you don't have to handle any scalding hot sugar syrup ...

For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the ...

Beat the meringue. Transfer the mixture to the bowl ... over 3 - 4 minutes. The buttercream may look like it will break but keep beating; it will come back together. Add the salt and beat the ...