Aquafaba Swiss Merengue Buttercream

Swiss merengue buttercream using chickpea water called Aquafaba, a perfect substitute for egg whites.
Recipe:
1/2 cup Aquafaba
1 pound (or 1 1/2 pounds if you want it sweeter) powdered sugar
2 pounds unsalted butter
2 Tablespoons pure vanilla extract
6 pinches of salt

Directions: in your stand mixer fitted with a whisk, beat Aquafaba on high for about 7 minutes until white and stiff peaks. Add all the powdered sugar and beat on medium high for another 5 minutes. Add the butter while mixer is on medium low. Switch to the paddle attachment and add salt and vanilla. Mix on medium low until a smooth consistency.

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