Lemon Meringue Buttercream

• 6 large egg whites
• 1½ cups granulated sugar
• ¼ teaspoon

In the bowl of a stand mixer (or in a large heatproof bowl), whisk together the egg whites, sugar, and salt. Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking constantly, until the sugar is dissolved. Rub the mixture between your fingers to make sure the sugar is dissolved; the mixture will be warm to the touch and register 14