Silky Vanilla Bean Buttercream

1. Whip Egg Yolks

Begin by placing the 6 large egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip the yolks on high speed for 4 to 6 minutes, until they become thick and pale yellow. This step is crucial as it incorporates air into the yolks, creating a fluffy and stable base for your buttercream.

2. Boil Sugar Syrup

While the egg yolks are whipping, combine ¾ cup sugar and ½ cup light corn syrup in a small saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Boil for about 3 minutes, or until the mixture reaches a rolling boil. The boiling sugar syrup will help create a smooth and glossy buttercream.

3. Combine Syrup and Yolks

With the stand mixer on low speed, slowly pour the hot sugar syrup into the whipped egg yolks. To prevent the yolks from scrambling, make sure to pour the syrup in a thin, steady stream down the side of the bowl. Once all the syrup is added, increase the mixer speed to medium-high and continue to whip for 5 to 10 minutes, or until the mixture is light, fluffy, and the bowl is no longer warm to the touch. The heat from the syrup will cook the yolks, giving you a stable and velvety buttercream base.

4. Add Vanilla and Salt

Reduce the mixer speed to medium-low and add 2½ teaspoons of vanilla extract and ¼ teaspoon of salt. Mix until fully incorporated, allowing the vanilla to infuse its flavor throughout the mixture.

5. Incorporate Butter

Gradually add the softened butter, a few pieces at a time, mixing on medium-low speed. Once all the butter is added, increase the mixer speed to medium-high and whip for about 2 minutes, or until the buttercream is silky and smooth. The key here is to ensure the butter is fully incorporated, which will give you a luxuriously smooth texture.

6. Store or Use Buttercream

Your Silky Vanilla Bean Buttercream is now ready to use. If you're not using it immediately, you can store it in an airtight container in the refrigerator for up to 3 days. When ready to use, bring it to room temperature and whip it briefly to restore its smooth texture.