Vanilla Bean Swiss Meringue Buttercream

Ingredients:

• 5 large egg whites

• 1 1/4 cups granulated sugar

• 1 1/2 cups unsalted butter, softened

• 1 teaspoon vanilla extract

• 1 vanilla bean, seeds scraped (optional)

Instructions:

1. In a heatproof mixing bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the sugar is dissolved and the mixture reaches 160°F (71°C).

2. Remove the bowl from the heat and transfer it to a stand mixer fitted with the whisk attachment.

3. Whip the egg white mixture on high speed until stiff peaks form and the bowl is cool to the touch, about 10 minutes.

4. Reduce the mixer speed to medium-low and add the softened butter, a few tablespoons at a time, until all the butter is incorporated. The mixture may look curdled at first but keep mixing until it becomes smooth and creamy.

5. Once the buttercream is smooth, add the vanilla extract and scraped vanilla bean seeds (if using) and continue to mix until well combined.

6. Use the buttercream immediately to frost your cakes or cupcakes, or store it in an airtight container in the refrigerator for up to one week. Before using, let the buttercream come to room temperature and rewhip it until fluffy.