Vanilla Buttercream Frosting
Submitted by: texaslinda3089089
As you might expect, this pastry-shop favorite is lusciously buttery and creamy--perfect for frosting and decorating cakes.
Ingredients
- 4 cups granulated sugar
- 1 cup water
- 6 large eggs, at room temperature
- 2 1/2 pounds unsalted butter, at room temperature
- 1 tsp. pure vanilla extract
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Method
In a 2 to 3 quart saucepan combine the sugar and water. Bring to boiling, stirring occasionally. When the mixture boils, cover the pot for a few minutes. Cover now and again to wash the sugar crystals back into the syrup. Simmer the syrup until it reaches 236F on a candy thermometer. (If you do not have a thermometer, test the temperature by letting some of the syrup drop off a spoon back into the syrup. It should fall a bit slowly, the drops coming together to form one drop that should lengthen and just begin to form a thread; do not cook longer.) Remove from heat; cover. In a large bowl beat eggs with an electric mixer until combined. With the mixer running, add the hot sugar syrup in a slow stream until combined. Cool to room temperature. In a large mixing bowl beat butter with an electric mixer until smooth. Gradually add the egg mixture until it is completely absorbed. This can take any where from 2 to 6 minutes. Add the vanilla. This makes enough to frost a large 2-layer cake with some leftover.
Notes:
Number of Servings: 10 cups
Submitted by: texaslinda3089089 ( See all of texaslinda3089089 Recipes )
