Cut the butter into small cubes and set aside. Weigh the water and sugar. Put the water in a saucepan and add the sugar. Cut the vanilla pods in half and add the seeds and pods to the sugar. Let it boil for about 2 minutes until very frothy and stir the vanilla a bit loose.
Meanwhile, whisk the eggs and yolks until frothy.
When the syrup is nice and frothy, remove the vanilla pods. Pour the vanilla syrup in a thin stream over the whisking eggs, scrape the saucepan well, and mix everything together downwards in the bowl and let it whisk for another 3 minutes to cool down. The bowl can still be warm but not hot, add the butter and continue whisking firmly for 5 minutes until a nice creamy, firm buttercream is achieved. This vanilla buttercream is ready for use.
Store for 2 weeks in the refrigerator in a closed jar. If you want to use it again, take it out an hour beforehand and whisk it again firmly.
TIP: If the mixture is too runny, it means the butter was still too cold, just place it in a warmer spot and let it whisk again. If the mixture is too runny, place it in the refrigerator so the butter firms up again, and then whisk it again.
Tips
- If the mixture curdles, the butter was too cold. Simply place it in a warmer spot for a bit and then re-whip it.
- If the mixture is too runny, place it in the refrigerator for a while so the butter can firm up again, and then whip it again.
