1-First: combine 8 ounces of fresh egg whites and 16 ounces of granulated sugar in a heatproof bowl over simmering water. Whisk constantly until the mixture hits around 160°F, which helps dissolve the sugar fully and creates a stable base.

2-Next, move the mixture to a stand mixer and whip it on high speed until you see stiff, glossy peaks. This step is key for that airy texture. Slowly add 24 ounces of softened unsalted butter, mixing until it all blends smoothly, then incorporate 4 ounces of cooled melted chocolate or cocoa powder along with 1/2 teaspoon of salt and 2 teaspoons of vanilla extract.

3-Keep an eye on the consistency as you go; if it looks off, give it a quick chill. For variations, think about adding flavors like mint or berries at this stage. Once mixed, your buttercream is ready to use, but for storage tips, see the section below on keeping it fresh.

4-Adjustments for dietary needs come in handy here, such as swapping egg whites for aquafaba if you’re going vegan. Always taste as you mix to fine-tune the sweetness. This step-by-step approach makes the whole process feel approachable and enjoyable.