Photo: Vanilla Buttercream Recipe
Ingredients
Directions
In a saucepan, place the sugar and carefully pour the water around the edge. Using your finger, make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (235 degrees F.)
Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is at the softball stage, slowly pour it into the bowl down the side and continue whipping, adding vanilla, until incorporated and then cooled.
Add the butter 1 cube at a time while whipping until it is a thick butter cream (check flavor and consistency of butter cream before continuing to add butter, as not all of the 2 cups may be needed).
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By MrsBigA
on October 24, 2011
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I would only have rated this higher if there was more caution mentioned about cooking the sugar. I had to go about it 2x as I went past the soft ball stage and the sugar seized on the beater. I had quite the mess, but cleaned it all up and started again. I was glad I hadn't added the butter yet.
So I started again... paid more attention and had GREAT success. I thought the recipe was splitting but on the contrary ... the consistency changed to something miraculous and fluffy and lovely and it was the best I've ever made! Not very sweet at all and it piped so nice... I just wished that my piping skills were better .... good luck!
By zaplinger_344554
Elgin, IL
on September 12, 2011
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This recipe by Gale Gand is online twice, another time titled _Classic Buttercream. In the other recipe it calls for TWO cups of sugar and 1/2 cup of water, whereas in this one, it calls for ONE cup of sugar and 1/2 cup of water. Can I get some feedback as to how many cupes of sugar you used? In this recipe the instructions are better, but both have good reviews for flavor.
By cherrybeerocks
on September 03, 2011
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I love this recipe. It saved me when I didn't have any powered sugar in the house , when I was making my sisters rainbow layered 15th birthday cake. The first time I made the frosting , It was way to butter flavored. I retried it with unsalted butter and it turned out Delicious !! It's so easy to make. And it's great for layering cakes. My friends love it when I put it in the freezer because it gets crunchy and has a fresh taste to it.
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