This Vanilla Bean Swiss Meringue Buttercream is silky, creamy and lightly sweetened! You will love the delicate texture; so soft it melts in your mouth! With the vanilla bean paste it almost tastes like vanilla ice cream!
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.
Keep in an airtight container in the refrigerator for up to one week. Let it come to room temperature before remixing in a mixer for 5 minutes.You can also freeze the frosting for 6-8 weeks, just thaw it on the counter overnight before remixing in a stand mixer.Recipe from SweetapolitaYield: 5 cups SMB or enough to generously frost 2 dozen cupcakes
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