Vanilla buttercream

Cut the butter into small cubes and set aside. Weigh the water and sugar. Put 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 nicely frothy, remove the vanilla pods. Gradually pour the vanilla syrup onto the whisking eggs, scraping the saucepan well, and mix everything together downwards in the bowl and continue whisking for about 3 minutes to cool down. The bowl should still be warm but not hot, add the butter and continue whisking vigorously for 5 minutes until you have a nice creamy, firm buttercream. 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 firmly again.

TIP: If the mixture separates, 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.