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
Step 2
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
Whisk Meringue
Step 3
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.
Add Butter
Step 4
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.
Trouble Shoot
Step 5
Once you have a thick and smooth buttercream add the vanilla bean paste and mix again until fully incorporated.
Add Vanilla
Step 6
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.