Expert advice for every cook

Classic Vanilla Buttercream Frosting

Name: Classic Vanilla Buttercream Frosting
Total time: 40 min
Ingredients: 4 , large eggs; 1 cup, granulated sugar; 2 teaspoons, vanilla extract; pinch, table salt; 1 pound (454 grams), unsalted butter (4 sticks), softened, each stick cut into quarters

Appears in Cook's Illustrated March/April 2000, America's Test Kitchen TV

This frosting works well with a wide variety of cakes—including devil's food and classic yellow.

YIELD Makes about 4 cups

TIME 40 minutes

Why This Recipe Works

Print Save

Saved

Gather Your Ingredients

4 large eggs

1 cup granulated sugar

pinch table salt

1 pound (454 grams) unsalted butter (4 sticks), softened, each stick cut into quarters

Before You Begin

The whole eggs, whipped until airy, give this buttercream a light, satiny-smooth texture that melts on the tongue.

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.)

0 Comments

Posting Guidelines

FROM OUR TV SPONSORS

We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.

This is a members' feature.