Buttercream

Directions

1. 1
   Combine eggs, sugar, vanilla, and salt in bowl of standing mixer;
2. 2
   place bowl over pan of simmering water.
3. 3
   Whisking gently but constantly.
4. 4
   heat mixture until thin and foamy and registers 160 degrees on instant-read thermometer.
5. 5
   Beat egg mixture on medium-high speed with whisk attachment until light, airy, and cooled to room temperature, about 5 minutes.
6. 6
   Reduce speed to medium and add butter, one piece at a time.
7. 7
   .
8. 8
   Once all butter is added, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined.
9. 9
   (Can be covered and refrigerated up to 4 days.
10. 10
    ).