Dulce de Leche Swiss Meringue Buttercream
4 egg whites
1 1/4 c. sugar
Pinch of salt
24 tbl. unsalted butter, softened
1/3 c. dulce de leche
1 tsp. vanilla
In the bowl of a stand mixer combine the 4 egg whites, sugar, and salt. Put the bowl over a pot of simmering water and whisk constantly until the mixture reaches 160 degrees F (I have week wrists and stood on a chair so my arms wouldn't get tired, you can call me a baby if you'd like). The mixture will no longer be clear and will be thicker.
Remove the bowl and attach the whisk attachment to the stand mixer. Whisk on medium-high speed with the stand mixer for about 8 minutes or until the mixture has become thick, glossy, and can hold stiff peaks. Turn the mixer down to medim and add the butter 2 tablespoons at a time, adding the next after the first one is completely incorporated. After all the butter has been added turn the mixer back to medium-high speed and whisk until the frosting becomes thick, about 2-3 minutes. Add the vanilla and dulce de leche and mix just until incorporated. Eat straight out of the bowl......or I guess frost something.