Vanilla Buttercream

Name: Vanilla Buttercream
Yield: Makes about 3 1/2 cups
Ingredients: 1/4 cup egg whites (about 6 large whites); 1 1/2 cups sugar; 1 1/2 teaspoons pure vanilla extract; 3 sticks (1/4 pound) unsalted butter, cut into tablespoons and softened

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This buttercream is made with a cooked meringue, which calls for heating the sugar with egg whites before beating.Plus: More Dessert Recipes and Tips

By Sam Godfrey

June 2001

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Recipe Summary

Yield:

Makes about 3 1/2 cups

Ingredients

1/4 cup egg whites (about 6 large whites)
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
3 sticks (1/4 pound) unsalted butter, cut into tablespoons and softened

Directions

Step 1

In a double boiler, beat the egg whites with the sugar over simmering water until the sugar has dissolved and the whites reach 160° on a candy thermometer, about 7 minutes.

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Step 2

Pour the egg whites into the bowl of a standing electric mixer fitted with the whisk and beat at medium speed until stiff, glossy and cool. Beat in the vanilla. At medium-low speed, beat in the butter, a few tablespoons at a time; continue beating until the buttercream is fluffy yet firm.

Make Ahead

The buttercream can be refrigerated for 2 days. Bring to room temperature before using.

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Vanilla Buttercream

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

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Vanilla Buttercream

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

All Reviews for Vanilla Buttercream