Swiss Meringue Buttercream Board

Directions

• Place egg whites, sugar, and salt in a heatproof bowl set over a saucepan of simmering water. Don’t let the water touch the bottom of the bowl. Cook, whisking constantly, until sugar is completely dissolved and mixture reaches 160°F, 5-10 minutes.
• Transfer to the bowl of a stand mixer fitted with a whisk attachment and beat on medium-high speed until stiff, glossy peaks form, 8- 10 minutes. Meringue should be at room temperature now; chill it briefly in the refrigerator if still warm.
• Switch to a paddle attachment and with the mixer running on low speed, add butter 1- 2 tablespoons at a time, beating well after each addition. When all of the butter has been mixed in, add vanilla bean seeds and extract.
• Transfer to a piping back and decoratively pipe the buttercream in a few different bowls.
• To make the charcuterie board, place vanilla bean buttercream bowls on a large board. Decoratively arrange berries, mangoes, shortbread, lady fingers, pretzels, pecans, and toasted coconut around the buttercream bowls. Serve right away.