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In the heat-proof bowl of an electric mixer, combine egg whites and granulated sugar.
Place the bowl over a pot of gently simmering water and heat the mixture, whisking constantly, until the sugar is completely dissolved and the mixture is hot to the touch, about 160˚F.
Attach the bowl to the mixer base and beat the mixture with the whisk attachment on medium speed until foamy, then increase the speed to medium-high and beat until you get a stiff-peaked meringue.
If the meringue is still warmer than room temperature, reduce the speed to low and stir until completely cool.
Meanwhile, let the butter come to room temperature.
Add the butter, cube by cube, to the meringue, stirring on low speed until it comes together into a fluffy frosting.
Scrape the frosting into a different bowl and set aside.
In the mixer bowl, whip the softened cream cheese until very light and fluffy.
Gradually add the SMBC to the whipped cream cheese, stirring on medium-low speed.
Once combined, increase the speed to medium-high and beat until the frosting is like stiffly whipped cream.
Add a dash of vanilla and a pinch of salt.
Use the frosting right away, or chill it to firm up a bit (re-whip before using).