An Italian buttercream piped into elegant fabric inspired ruffles on a cupcake
Weigh all ingredients or measure and set aside.
Cut the butter into tablespoon-sized pieces and set aside in a medium bowl.
Cut and scrape vanilla bean reserve the seeds!
In a heavy bottom saucepan over medium-high heat add vanilla bean skins water and pour sugar into the middle of the water swirl till combined. Bring the sugar syrup to a boil and continue to heat till the syrup reaches 160ºC/240ºF
Separate the egg whites into the bowl of a standing mixer fitted with the wire whip attachment. On medium speed add salt to egg whites beat till soft peaks form. Gradually add remaining sugar to the egg whites, continue to beat on medium speed till stiff peaks begin to form. Carefully with the mixer running pour hot syrup, in a steady stream, onto the cloud of egg whites. Raise the mixer speed to high and beat till stiff and glossy.