Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Homemade Vanilla Buttercream Frosting Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 12, 2021 Print Rate It Share Share Tweet Pin Email Yield: 6 cups Use this homemade vanilla buttercream frosting recipe to decorate our Basic Yellow Cake or Basic Chocolate Cake. Ingredients 1 ⅓ cups sugar 1 vanilla bean, halved lengthwise 7 large egg whites Pinch kosher salt 1 ¼ pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened 2 teaspoons pure vanilla extract Directions 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. Frosting can be refrigerated in an airtight container for up to three days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth. Rate it Print