Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Vanilla French Buttercream 3.4 (115) 14 Reviews 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 November 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 quart This wonderful vanilla French buttercream should be paired with Butter Lane's Chocolate Cupcakes. Ingredients 7 extra-large egg whites 2 ½ cups sugar 2 teaspoons cream of tartar 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled 1 teaspoon pure vanilla extract 2 vanilla beans, halved lengthwise Directions In a large heatproof bowl set over (but not touching) simmering water, whisk together egg whites and sugar until sugar is melted and mixture reaches 140 degrees on a candy thermometer, 7 to 10 minutes. Transfer mixture to the bowl of an electric mixture fitted with the whisk attachment; beat on high until stiff peaks form, 12 to 15 minutes. Add cream of tartar and beat for one minute more. Reduce speed to medium and add butter, a few pieces at a time, mixing well after each addition. Add vanilla extract and scrape vanilla bean seeds into mixture; beat until well combined, about 2 minutes. Transfer to refrigerator; chill for 15 minutes before using. Rate it Print