Perfect swiss meringue buttercream made dairy-free.
150g egg whites
450 g vegan butter or shortening room temp (i use 300 g vegan butter and 150g shortening)
fat pinch of salt
little pinch of citric acid
1. Heat sugar and egg whites in a double boiler until sugar is fully dissolved. Check by rubbing the egg white mixture between your fingers. It should be smooth with no grains of sugar.
2. Beat egg white mixture with a stand mixer with the whisk attachment or handheld mixer for 5-8 minutes until stiff-peaks form and the mixture has cooled. Add salt, citric, and vanilla while it is mixing. Stop mixer.
3. Add butter (and shortening if using) all at once to the meringue. Mix on medium until combined. Then low for 5-15 minutes. You can switch out the whisk for the paddle attachment at this point to knock out the air bubbles.
Can be used to frost 1 8" 2 layer cake