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Cupcake Cafe Vanilla Buttercream

  • Yield: Makes enough for one 8-inch layer cake
Cupcake Cafe Vanilla Buttercream


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


  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. 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. 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.

Reviews (1)

  • hb2001 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.

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