Kim Morrison's Real Vanilla Buttercream Frosting

Recipe courtesy Kim Morrison's Cakes for Occasions, Spring Mills, PA

Show: Food Network ChallengeEpisode: Here Comes the Cake

Rated: 5 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
10 min
Level:
Easy
Yield:
enough frosting for filling and frosting 1 layer cake

Times:

Prep: 30 min
Inactive Prep: 1 hr 0 min
Cook: 10 min
Total:: 1 hr 40 min

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Ingredients

3 cups plus 2 tablespoons sugar
1 cup water
1 cup egg whites
1 1/2 pounds butter (6 sticks), softened
2 teaspoons vanilla extract
Special Equipment: candy thermometer

Directions

Mix 3 cups sugar with water in a small, heavy saucepan. Cook over high heat until syrup reaches 248 degrees F on a candy thermometer. Watch it closely as it gets close to temperature; it will go quickly at the end.

While syrup is cooking, beat egg whites with 2 tablespoons sugar until stiff but not dry.* (Extra- fine granulated sugar works best). Turn mixer off until syrup is ready.

With mixer running, pour syrup into the egg whites in a thin, steady stream, making sure not to pour directly onto beaters. Be careful, as hot syrup can burn if you. Continue to beat mixture until it is no longer hot.

Allow to cool to room temperature and then beat in the softened butter, 1 tablespoon at a time, until all is incorporated. (Salted butter works fine. If you are using unsalted butter, add 1/2 teaspoon salt, or to taste.) The mixture will become thin and may look curdled at first, but will then become smooth as it beats. Lastly, beat in the vanilla all at once. (Use the best vanilla you can find. Artificial and white "vanilla" will ruin the delicate flavor.)

If not using at once, refrigerate the buttercream until needed. It will keep for 1 week in a tightly sealed container in the refrigerator. To use, just bring it back to room temperature and re-beat to restore the texture. If you have trouble with the texture, getting it to room temperature and extra beating are the keys to making it smooth. Enjoy on your favorite cake!

*Cook's Note: It is not advisable to eat raw egg whites due to a risk of salmonella contamination, but in this recipe the egg whites are cooked by the high heat of the sugar syrup.

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Comments & Reviews

recipe Kim Morrison's Real Vanilla Buttercream Frosting
Sharie Truckee, CA 11-02-2009
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Truly Incredible Frosting - The lightest & fluffiest buttercream I've had
Rated: 5 stars out of 5

I tried a small batch to make sure I liked it and had trouble the first time when I used my KitchenAid Countertop mixer as I... couldn't prevent getting the syrup on the paddle attachment. My second try, I used a hand mixer and it turned out super!!!!! I love it as it isn't as sweet and heavy as a lot of buttercreams out there.Read more
recipe Kim Morrison's Real Vanilla Buttercream Frosting
Aaron Salt Lake City, UT 10-14-2009
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Great frosting! Remember to beat for a long time!
Rated: 5 stars out of 5

I made this frosting for a friend's birthday cake. I was scared it was too thin after adding the butter, but you just have... to beat it for a while afterwards. . . A long while. It comes together very nicely, and has the perfect flavor.Read more
recipe Kim Morrison's Real Vanilla Buttercream Frosting
Danielle chicago, IL 10-12-2009
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Add Vanilla Custard to it?
Rated: 4 stars out of 5

I am planning a Birthday party for my brother this weekend and am planning to use Ina's chocolate cake recipie and am looking... for a vanilla buttercream to then add orange food coloring to-I was it might be yummy if I mixed a liitle custard in with the buttercream since some reviewers have complained of the frosting as "too buttery". Any thoughts? Thank you! As always many thanks to Food Network for delicious dishes!Read more
recipe Kim Morrison's Real Vanilla Buttercream Frosting
Jenniefr Madison , TN 10-01-2009
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My first time, and it turned out great!
Rated: 5 stars out of 5

I was about to give up. This is my first time making any kind of frosting and I followed the directions carefully. ... Everything was going well until I added the butter. I beat and beat and beat, but still a runny mess. I was going to cry (I made a double batch for a special train cake for my 3 year-old's birthday) and go to bed, when my husband came in and said to let it beat a while longer. I came to the website to look at the reviews and saw that one other person had this trouble. Convinced I messed something up and was doomed, I came back in the kitchen to find the most wonderful frosting waiting for me! I still can't believe how for so long the consistency didn't change at all, and then just a minute or two and it was nice soft peaks. I'm sure I'll screw up the cake somehow, but I got this far and that's something!Read more
recipe Kim Morrison's Real Vanilla Buttercream Frosting
Jean Boalsburg, PA 08-21-2009
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This is my go to frosting!!!
Rated: 5 stars out of 5

I absolutely love this frosting. It is silky smooth and melts in your mouth like nothing made with crisco will ever do. I... have even added melted chocolate and cocoa powder to it to make a chocolate buttercream. It is very important that you do not rush the cooling of the sugar and egg whites, it has to be at room temp. before adding the butter, so be sure to leave extra time. Love this!!!Read more
recipe Kim Morrison's Real Vanilla Buttercream Frosting
Ellen Shawnee, KS 07-16-2009
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Light and fluffy
Rated: 5 stars out of 5

This is one of the best buttercream frostings that I've had. It's light, fluffy and extremely tasty. Does not taste like a... spoonful of sugar, yet has a wonderful sweetness to it. Great compliment to cakes.Read more