Meringue Buttercream

So I decided to try a new recipe for frosting today. I was kind of nervous because I've tried one like this before and it failed miserably. This one, on the other hand, turned out fantastic! Tasted great and the texture was wonderful, like eating a tiny cloud! I made mine in mint, but you really could just do Vanilla or whatever other flavour you liked. I think I might use this recipe more often!

Meringue Buttercream (Frosts 24 Cupcakes)

-2 Cup Butter, room temp.
-1 Cup + 2 Tbsp Sugar
-5 Egg Whites
-Pinch of Salt
-2 Tsp Vanilla

-Fill a pot with water and bring it to a boil on the stove. You're going to want to be able to fit your electric mixer's bowl in it, and have it touch the water.
-Beat egg whites and sugar until dissolved.
-Once the water is boiling, reduce the heat to simmer the water. Put the bowl in the water and whisk until the mixture is hot (not warm).
-Remove bowl from heat (Be careful, its hot!), and attach it to your electric mixer. Use the whisk option and whisk on medium until the mixture begins to increase. Not the whole way like you would with seven minute frosting, but about half way up the bowl. It might be still warm. This step can take several minutes.
-Change to your mixer's paddle, and mix on low until the mixture is cool.
-When it is cool, increase speed to medium, and add the butter in small pieces. I chopped mine up and added it one piece at a time. This takes a few minutes, and it looks like it's going to flop, just keep going.
-Once you have all your butter added, you can add the vanilla and salt.
-At this point, if you want to add a different flavour such as mint, like I did, add it now. I used 2 Tsp Mint Extract. You could really use any kind of extract.
Mix until combined well.
-Use to frost right away.