Vanilla Bean Buttercream
Makes about 3 cups
  • 3 large egg whites (90 grams), room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 1¼ cups (284 grams) unsalted butter, cubed and softened
  • ¼ teaspoon kosher salt
  1. In the bowl of a stand mixer, whisk together egg whites, sugar, and reserved vanilla bean seeds by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 155°F (68°C) to 160°F (71°C).
  2. Carefully return bowl to stand mixer fitted with the whisk attachment, and beat on high until bowl is cool to the touch, about 8 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined after each addition. Beat in salt. Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let stand at room temperature for 2 hours and rewhip until smooth before using.
Recipe by Bake from Scratch at