Swiss Meringue Buttercream
Add the sugar and egg whites to the bowl of a bain-marie and whisk until the mixture reaches about 150F/65C.
Cook Egg Whites & Sugar
Check the temperature or feel the sugar has dissolved and the texture has slightly thickened and its foamy.
Check Meringue Is Cooked
Add to the bowl of your stand mixer with a whisk attachment & whisk on medium speed for 5-8 minutes until the mixture has cooled, it will look thick and glossy
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.
If the butter looks like is separating and looks greasy- it could be because it's too warm so place the bowl in the fridge for 10-15 minutes then start mixing again.
Once you have a thick and smooth buttercream add the vanilla bean paste and mix again until fully incorporated.
Store frosting at room temperature for up to two days. You can store the frosting in the fridge for up to a week or in the freezer for up to a month.
Store or Use Frosting