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Cupcake Cafe Vanilla Buttercream

  • yield: Makes enough for one 8-inch layer cake

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Ingredients

  • 4 cups sugar
  • 6 large eggs, room temperature
  • 2 1/2 pounds unsalted butter
  • 2 teaspoons pure vanilla extract

Directions

  1. Step 1

    In a small saucepan, combine sugar with 1 cup water; cook, stirring occasionally, over medium heat until it registers 236 degrees (soft ball stage) on a candy thermometer. Brush down sides of pan with a wet pastry brush to prevent crystallization.

  2. Step 2

    Blend eggs in a blender jar. With machine running, very slowly add hot sugar syrup until combined, being careful to not scramble the eggs. Let cool to room temperature.

  3. Step 3

    In the bowl of an electric mixer fitted with the paddle attachment, cream butter until pale and fluffy, about 5 minutes. Gradually add syrup mixture until incorporated. Add vanilla, and beat until desired consistency.

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Reviews (1)

  • 18 Oct, 2008

    On what planet is this enough for one 8-inch layer cake? I thought the recipe looked disturbingly huge so I cut it in half. The halved recipe yielded so much frosting that I layered it on my cake about an inch thick and still had a full 2 cups left over. Do not make this whole recipe if you are just planning to frost one 8-inch cake. Seriously, does anyone at Martha Stewart ever test recipes before they are published? I find this kind of error distressingly common in MS recipes.