Homemade Vanilla-Buttercream Frosting
Use this recipe to decorate our Homemade Yellow Cake and Basic Chocolate Cake.
- Yield: Makes about 6 cups
Source: Martha Stewart Living, January 2005
- 1 1/3 cups sugar
- 1 vanilla bean, halved lengthwise
- 7 large egg whites
- Pinch of salt
- 1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened
- 2 teaspoons pure vanilla extract
Put sugar in the bowl of a food processor, and scrape in vanilla seeds. Process until combined. Sift into a bowl, and discard any large pieces of vanilla.
Put egg whites, vanilla-sugar mixture, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer.
Return bowl to mixer; fit mixer with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.
Switch to the paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until the mixture is smooth. Mix in vanilla extract. Use immediately, or cover and refrigerate.