Learned this great trick for making swiss meringue buttercream. Use the standard technique for making the buttercream, but here is the magic part!

Just remember 1 2 3!

One part egg whites, two parts sugar, 3 parts butter so,

8 egg white, 16 oz. sugar, 32 oz. unsalted butter! I used to use a recipe that was a bit different, but this is so much more balanced, and easy to multiply.

Have fun!