Buttercream Frosting
ByPublished on July 31, 2013
Yield
Makes about 4 cups
Ingredients
4 large eggs1 cup (7 ounces/198 grams) granulated sugar2 teaspoons vanilla extractPinch table salt1 pound (454 grams) unsalted butter (4 sticks), softened, each stick cut into quarters
Instructions
- Combine eggs, sugar, vanilla, and salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until thin and foamy and registers 160 degrees on instant-read thermometer.
- Beat egg mixture on medium-high speed with whisk attachment until light, airy, and cooled to room temperature, about 5 minutes. Reduce speed to medium and add butter, one piece at a time. (After adding half the butter, buttercream may look curdled; it will smooth with additional butter.) Once all butter is added, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined. (Can be covered and refrigerated up to 5 days.)
Yield
Makes about 4 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
This traditional (European) buttercream frosting recipe is made by heating eggs and sugar over a pan of simmering water, then removing from the heat and whipping in butter. If it becomes runny, simply plunge the bowl of frosting into ice water and whisk the buttercream until it has thickened. If, on the other hand, the frosting appears curdled, wrap a hot water-soaked towel around the bowl to warm it and whisk the mixture until smooth. We used whole eggs, whipped until airy, to give our buttercream frosting recipe a light, satiny-smooth texture that melts on the tongue.
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