In a medium to large pot add the water and one cup of granulated sugar. Cook over medium heat stirring constantly to help prevent sugar crystals while the sugar melts.
Once the meringue has gone past the soft peaks stage into the stiff peaks and the sugar has cooked slowly stream it into the meringue with the mixer on low.
Add the butter chunks one at a time. The mixture may look curdled and you’ll think you’ve ruined it, keep mixing and it will become a lush smooth texture
Once it is smooth add the vanilla bean paste and mix again until fully incorporated. Make sure to scrape the side of the bowl so the vanilla is evenly combined.