1-First, wipe all tools with lemon juice or white vinegar to remove grease, then separate the egg whites.

2-Combine the egg whites and sugar in a heatproof bowl over simmering water, whisking until the sugar dissolves and the mixture hits 160°F, which takes about 4 minutes. This step pasteurizes the eggs and sets the base for a stable meringue.

3-Next, transfer the mixture to a mixer and beat on medium-high speed until you get stiff, glossy peaks, roughly 10 to 15 minutes. If the meringue feels warm, chill it in the refrigerator for 10 minutes until it cools to about 70°F.

4-Once cooled, switch to a paddle attachment and add the softened butter, cut into tablespoon-sized pieces, one at a time until fully mixed in. Keep the butter cool, around 60°F, or the frosting might get too soft. Then, beat in the vanilla extract and salt until everything is thick, creamy, and smooth.

5-If your buttercream seems too thick, warm it gently over simmering water; if it’s too thin, chill it briefly. This final step adjusts the consistency for easy spreading or piping. The whole process takes about 30 minutes, making it a quick win for your baking routine.