This filling is literally to die for. I know most bakers say that, but seriously, this is the best butter cream I have ever had (a close second would be our baked strawberry butter cream). I cannot stress enough how good quality ingredients actually make a difference. I used to be one of those bakers that would say "oh that recipe calls for butter? I'll just use margarine!" Oh how things have changed. I now try and follow recipes as closely as possible as I have noticed that I get the most amazing results.
Anyway, the key to success in this recipe is to make sure that you know how to make the perfect butter cream base and make sure that you get the best quality vanilla bean that money can buy. I had never had something made with real vanilla bean before (I had become so accustomed to the vanilla extracts), but this flavour blew my mind. This butter cream filling kind of tastes like the best vanilla ice cream you have ever had. I encourage you to all try it. Even if you're not a huge vanilla fan like me, this recipe will change your mind. I guarantee it. I chose to use my vanilla butter cream for macarons, but use it on cupcakes or cakes to make your desserts even more divine.
If you would like the ingredients for the basic butter cream, take a look at our baked strawberry butter cream recipe.
For the method, I used the method suggested by Technicolour Kitchen with a few modifications.
Separate the egg whites and place them in a large heat proof bowl. I like to use a metal bowl that isn't too deep. You don't want the bottom of the bowl touching the simmering water. Place the sugar directly into the bowl with the egg whites. Give it a quick whisk just to incorporate the sugar and egg whites. Place the bowl over top a pot of simmering water. I use a medium sauce pan so that the bowl can sit on top without falling into the pot. Once the bowl of egg whites and sugar are placed on top of the simmering water, continually whisk the mixture. DO NOT stop whisking as this will cook the egg whites. Once all of the sugar is dissolved and your mixture is white and foamy, it is ready to be poured into your stand mixer (or keep it in the same bowl and begin whisking with an electric whisk; this probably won't work with your hand whisk). This step may take about three or four minutes of intense whisking and yes, your arm and wrist will most likely hurt after this. It takes a while to get it to this stage and I usually have to take a break.
Once your mixture is in the stand mixer, whisk it until it's shiny and white. It won't foam up or form stiff peaks the way a meringue would (although the ingredients are near identical). Make sure it's semi stiff, but it's okay if it's a little bit floppy.
Adding in the butter is actually the toughest step. The first four times I made it, I kept ending up with chunky butter cream. Although it tasted fine, it didn't have the best texture. I cannot stress this enough: you MUST use room temperature butter. It should be almost melting as you cut it. Turn your stand mixer down to medium speed (about a 6 or 8 on a KitchenAid stand mixer). Add in the butter generously and whip the egg whites, sugar and butter together just until it is combined. You should end up with something that looks like this:
No chunks and super creamy. At this point I would no longer whip or beat the mixture.
Split open a Tahitian Vanilla Bean (available at Galloway's Foods in Burnaby and Richmond for you locals out there!) with a sharp knife, scrape out the centre with the back of your knife (don't use the sharp end as this will pick up the hard bits of the bean) and fold in the contents with the butter cream. It may seem like you're not getting a lot of vanilla out of it, but this small amount is just enough!
I used my butter cream for these pure white macarons. Delicious!
Beautiful Baking Sweeties
What's the Ingredients?
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