Vanilla Swiss Meringue Buttercream {dairy-free}

Step 1

Add egg whites and honey/maple syrup to the bowl of a stand mixing. Place over a pot with about 1" of gently simmering water.

Step 2

Slowly heat the egg white mixture to 160°F (reduce 2°F for every 1,000ft in elevation), whisking occasionally.

Step 3

Immediately remove from heat. With the whisk attachment, beat the egg white mixture on high speed until it nearly triples in size, is bright white, and has stiff peaks. Add in the scraped vanilla bean seeds (discard the pod) or vanilla extract and beat just until incorporated. If the meringue is still warm (feel the outside of the bowl, it should be cool), wait to add the shortening/ghee.

Step 4

Once the meringue is cool enough, using the paddle attachment, beat in the shortening/ghee one chunk at a time. The meringue will deflate and maybe even look curdled or soupy. Just keep beating it, and it will eventually come together in a thick, creamy frosting. It may take about 5-ish minutes.

Step 5

Worst case, if it's still not coming together and is too runny, put it in the fridge for about an hour, let it firm up, and then beat it again.

Step 6

Frost your cooled cake or cupcakes right away, or store in the fridge for up to 3 days.

Step 7

If refrigerating, set out at room temperature for a few hours and then re-beat the frosting to get it spreadable.

Step 8

Store frosted cakes in the fridge if not serving same day.