This is the best buttercream recipe and the only one you need. I use this one to make extraordinary cakes. For BEST results use a stand mixer. This will produce a fluffy buttercream.

Vanilla Buttercream (Enough to ice a tall 8 or 9 cake and some extra)

800g Sugar
480ml egg whites
1200g unsalted butter, softened
1 tsp salt
3-4 tbsp vanilla or another flavor

Heat together sugar and egg whites until all the sugar is melted. Remove from heat and whip on stand mixer with whisk attachment. Whip for 10 minutes or until stiff peaks form. Next replace the whisk attachment with a beater attachment. Add in salt and vanilla. Start adding soft butter.
The buttercream will look curdled at first, keep mixing for another 10 minutes until it comes together.

BONUS:
Chocolate Buttercream
1-2 cups of melted chocolate chips. Add to your buttercream and adjust to taste.

Storage instructions:
2 days at room temperature
2 weeks in refrigerator
2 months in freezer (in airtight bag)

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