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Meringue Powder Mixture: Combine the meringue powder, salt, and water in a small bowl. Whisk until well combined and slightly frothy.
Heat the Meringue Powder Mixture: Combine the sugar and meringue powder mixture in a heatproof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar is dissolved and you do not feel any sugar between your fingers. (the mixture reaches 160°F (71°C) on a candy thermometer).
Whip the Meringue Powder Mixture: Remove the bowl from the heat and whip the mixture with a hand mixer or stand mixer until stiff peaks form and the mixture is cool, about 10-15 minutes.
Add Butter: Gradually add the softened butter, a few tablespoons at a time, while continuing to whip the mixture. The mixture may look curdled at some point, but keep whipping until it becomes smooth and creamy.
Add Flavor: Mix in the vanilla extract or any other flavorings you desire. Continue to whip until well combined and fluffy.
Use or Store: Use the Swiss meringue buttercream immediately, or store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip to restore its smooth texture.