Vanilla Bean Swiss Meringue Buttercream

• Vegetarian
• Gluten free

• Condiments

  • 1 1/2 tsp Vanilla bean paste

• Baking & Spices

  • 1 pinch Kosher salt
  • 1 1/4 cups Sugar
  • 2 tsp Vanilla extract, pure

• Dairy

  • 1 1/2 cups Butter, unsalted

Found on americanheritagecooking.com

Description

Ingredients

• 5 large egg whites (150g), carefully separated.
• 1 ¼ cups sugar (250 g)
• 1 ½ cups (340 g) unsalted butter, cut into cubes, cool but not cold
• 2 teaspoons pure vanilla extract
• 1 ½ teaspoons vanilla bean paste
• pinch kosher salt

Directions

• Take your cubed butter from the refrigerator and set it on the counter away from any direct source of heat.
• Place a saucepan with about an inch of water in the bottom over medium-high heat until it comes to a simmer; then turn it down to low to maintain that simmer.
• Separate your egg whites from your egg yolks and add the whites to the bowl of a stand mixer.
• Add the sugar to the egg whites and place the mixing bowl right over the simmering water. Gently whisk until the sugar has dissolved and the egg white/sugar mixture is hot; approximately 12 minutes. This cook time will depend on the heat of your water! Just watch it.
• Secure the bowl into the base of your stand mixer fitted with the whisk attachment. Beat until the whites are smooth and glossy and the bowl is neutral to the touch. If your meringue is smooth and glossy before your bowl is cool, just keep whipping. I beat these on medium-high speed.
• Once your bowl is neutral switch to the paddle attachment and set the mixer on the lowest setting possible. Slowly add your butter, one cube at a time, until it has all been added. Continue mixing on low until your butter has fully incorporated, there are no lumps, and the frosting is smooth and silky. If your buttercream curdles at any point, don’t fret and definitely don’t give up, just continue mixing on low until it comes back together. It will. Don’t worry. All is not lost.
• Add the vanilla extract and vanilla bean paste and mix on low just until it is incorporated and evenly distributed.
• Place in a piping bag fitted with you favorite tip. If you intend to use it during the next several hours, keep the piping bag at room temperature.