Photo: Classic Vanilla Buttercream Recipe
Ingredients
- 2 cups sugar
- 1/2 cup water
- 4 egg whites
- 1 pound butter, cut up
- 1 to 2 teaspoons vanilla extract
Directions
In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer.
Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 26 reviews
By Katherine446
Cornelius, OR
on March 27, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By syquinn
on March 18, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By dullmann
Tennessee
on October 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 26 reviews