5 star Swiss Meringue Butter Cream

Ingredients

10 egg whites
2 1/2 cups granulated sugar fiber quality
1 tsp salt
1 1/2 cups/ 6sticks salted real  butter room temperature

Double boiler start boiling some water

Now add in kitchenaid mixing bowl, 10 egg whites and 2 1/2 cup granulated sugar
Whisk with kitchenaid cream mixer with your hand then put this bowl on top of double boiler, keep whisking,  donot stop. The temperature once reached 155 degree. Use thermometer. Or taste if is there any granual left. Once there is no granular left. And 

Once it's reached 155 degree you can tell its color changes from yellow to white and little bit foam is created. This is what we are looking for.

Now take it over to your stand mixture . On speed 1 start , one notch at a time bcs mixture is too hot you donot want to burn yourself.  Bring it to medium speed.

Once you reach to medium speed let it whisk for 10 mins . Basically we are dropping down temperature from 155 degree to 90 degree. Once that happened add 1tsp salt .  Once you see its look like Mashmallow consistency temperature is about to drop down 90 to 95 degree then only start adding  butter cubes, do not add if temperature is not reach to 90 degree, this part is very important otherwise cream will start deflating. Add one cube at a time. Go slowly very important. Once one cube mixed add 2nd and 3rd and keep going.

Once you add all of your butter, you still keep whisking until the consistency will come back to its thickening point, that is what we are looking for.  So keep whisking on high and medium speed in between.