Classic Vanilla Buttercream

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Made this today for the first time. Came out perfectly. It is a true buttercream. I used 3.5 sticks of butter. It whipped up into a stiff frosting...piped onto 24 cupcakes with about 2 cups left over. I personally prefer a sweeter icing, so next time I will experiment with a bit more sugar. BTW...I did not use a candy thermometer...just used the water method to determine soft ball stage of the syrup. Definitely a keeper. And it was easy!

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This was amazing! I used my candy thermometer and made sure it was at 235 degrees. I did not touch the sugar as it was cooking. When it was ready I slowly poured it into the mixing bowl as it was on slow speed. I changed it to medium high speed and just let it run and did not add any butter until the temperature was 100 degrees. Then I added one small piece of butter at a time. This takes about 5 minutes. It came out smooth and creamy and fantastic. I could eat it with a spoon it was that good. Just have patience and don't hurry this at all it is well worth it.

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This worked out great!. Its the first time I ever made frosting like this and it worked out like a charm! Thanks for the great work.

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AMAZING!!!! I only needed half the amount and it still worked out fine. BE SURE TO WHIP FOR A WHILE!!! I thought I had blown the recipe but decided to just let it keep whipping and Voila! It worked. Super light and not too sweet. My new go-to for buttercream.

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I was looking for a buttercream frosting that did not have shortening (like the Wilton recipes. I made a few mistakes: 1. I did not let my sugar/egg mixture cool down long enough before I put my 2. room temperature butter into the bowl. My husband, ever the scientist figured out (from the wording of the directions that not enough water had evaporated from my syrup while boiling. He suggested it just needed to "dry out" a bit so we gave the bowl an ice bath and just let that baby whip for EVER! That did the trick. The BEST TASTING, REAL buttercream we have ever had. Hubs says it reminds him of his aunt's baking when he was a kid!

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Horrible!!! Came out so runny, had to throw the whole thing away! What a waste of time, money and food.

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I don't know. I didn't get the butter soup; I got frosting at the end of this. It seemed thin, so I put the bowl in an ice bath as I beat it and that helped a ton. Maybe I just don't really care for buttercream. I've been hunting for the perfect frosting recipe and this just didn't do it for me. True buttercream fans will probably roll their eyes when I say that I found the frosting greatly improved by beating in a bunch of confectioner's sugar. I just don't care for the sliminess of the buttercream. The search continues...

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Im far from an expert (17 and I thought it was fairly simple. I beat my egg whites for 10 mins and took my sugar off at 240 degrees. I added the zest and juice of two lemons and i thought it was amazing. I'm using it for my pink macarons. im just chilling it for an hour.

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This is very delicious. When I did it it came out a bit watery, but I left it in a frizzer for a bit an it was spreadable. Before preparing it I had read some of the reviews on some pointers, as somebody stated u have to cook the sugar mix until it thickens, I actually cooled down the sugar mix before adding it to the egg whites.

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This recipe is definitely for someone that owns a stand mixture. I didn't have any problem like other reviewers here with separation - I think it may have been that their eggwhites were whipped too long (into stiff peaks and not soft peaks. If you are to do overdo anything in this recipe, I would cook the sugar mixture longer - it still comes out perfect at a hardball stage.

I have only one comment. I am a fan of unsalted butter (unsalted butter is usually of better quality than sweet cream since salt tends to hide impurities - therefore I had to add the salt (I added 1/4 - 1/2 tsp. when I was about 1/2 way through adding the butter. Not all of it dissolved. I think if I make this again I will get sweet cream European butter instead (faaaaabulous flavor! - or add the salt to the vanilla to dissolve....