Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes Vanilla-Buttercream Frosting 3.1 (167) 14 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: 6 cups This recipe for vanilla-buttercream frosting should be used on this delicious chocolate cake recipe. Ingredients 1 ⅓ cups sugar 7 large egg whites Pinch of salt 1 ¼ pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened 2 teaspoons pure vanilla extract Directions Combine sugar, egg whites, 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 whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes. Switch to 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 mixture is smooth. Mix in vanilla extract. Use immediately, or refrigerate in an airtight container for up to three days. Print