Swiss Meringue Buttercream
4 egg whites
Scraped seeds from one vanilla bean
- Mix the eggs and sugar then heat them in a double boiler until the mixture is 45°.
- Whip into a glossy meringue, then pour it in your stand mixer and mix at high speed.
- Add the softened butter little by little, and vanilla seeds.
- Taste it. Is it yummyyy ? Huzzah, you’re the new Swiss Meringue ButterCream Queen/King.