Vanilla-Buttercream Frosting

167 Ratings
  • 5 20
  • 4 22
  • 3 84
  • 2 31
  • 1 10

This recipe for vanilla-buttercream frosting should be used on this delicious chocolate cake recipe.

The Martha Stewart Show, September 2005, The Martha Stewart Show, The Martha Stewart Show, September 2005

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Recipe Summary

Yield:
Makes about 6 cups
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Ingredients

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.

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  • 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.

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Reviews (15)

167 Ratings
  • 5 20
  • 4 22
  • 3 84
  • 2 31
  • 1 10
Martha Stewart Member
09/04/2015
This frosting is disgusting unless you enjoy eating sticks of butter. The frosting whipped up beautifully and spread perfectly; however, it tasted like whipped butter. I attempted to salvage the frosting by adding powdered sugar and it helped a bit but needed way more than I was willing to put in. When my husband doesn't even want to eat it, I know it is bad... Sorry Martha...
Martha Stewart Member
04/27/2014
What a waste of time and ingredients. Heated the eggs and sugar to exactly 160 degrees. After 25 minutes of whisking, still not even soft peaks. Decided to add the butter anyway. After mixing it in I added lots of powdered sugar to tighten it up a bit. It did spread, not well and still REALLY tasted like butter. Won't bother with this one again....
Martha Stewart Member
06/27/2013
It was easy to make but definitely needs more sugar. Not a problem for me - since I plan to use it to frost my coconut cake and sprinkle with sweetened shredded coconut.
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Martha Stewart Member
10/11/2011
I just made this recipe for the first time last night. I thought I was going to have to throw it out when it started to crudle, but I just kept whiping it with the paddle and it was magic. It became very smooth and shiny. The only thing I don't like about this recipe is that it tastes like butter. Also, I'm not sure what the difference is between Swiss Buttercream and Vanilla Buttercream.
Martha Stewart Member
09/26/2011
Just looking for reasons why my strawberry buttercream didn't work... that recipe didn't mention anything about getting the whisked sugar and egg to cool before adding anything else! And scanning, each buttercream recipe says different stuff - not all mention the 160 degrees for example and others don't mention how long to mix... I'm a little unhappy now. I should've looked at a bunch of recipes first to know how to actually make buttercream... next time i'll know to just keep whisking...
Martha Stewart Member
08/10/2011
I followed directions and when I was done it just tasted like butter
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Martha Stewart Member
08/04/2011
Hollihobbi, thisrecipe is very finicky with temperature and timing. 1-your water should be barely simmering and 2-it should not touch the bowl. 3-you need a thermometer for the temperature.4-Change the whisk for the paddle when ready. and 5- If it curcles after adding all the butter KEEP BEATING> It will come together. I just did a batch and it turned out great and very flavorful. Just be patient with it and you will be rewarded with the best buttercream you have ever tasted! Jo
Martha Stewart Member
05/31/2011
Followed directions to a T and the eggs curdled. Didn't think I over heated or over beat. Recipe should give timed guidelines or references. Wasted everything.
Martha Stewart Member
03/07/2011
This turned out terribly for me. It took about 20 minutes for my soft peaks to form and once I started adding butter, the icing curdled. I ended up throwing it out. =(
Martha Stewart Member
02/13/2011
You need to use granulated sugar for this recipe. I have made the caramel and strawberry versions of this frosting and they were both to die for! It is a nice fluffy frosting despite all of the butter in it. It is my favorite for frosting cakes and cupcakes. Now I'm wondering how it would be on sugar cookie cut outs
Martha Stewart Member
02/04/2011
I believe it is granulated sugar since you are dissolving the sugar. If it only has 1 1/3 cups of powdered sugar, I don't think that there would be enough to make 6 cups of frosting. That's my take anyway:) I accidentally typed this into the other buttercream recipes comments when I meant for it to be here...oops. Now I have to go and try to fix it:)
Martha Stewart Member
12/19/2010
Did anyone answer your sugar question? I didn't see a response,
Martha Stewart Member
12/14/2010
Is the sugar, in the recipie, granulated sugar or icing sugar?
Martha Stewart Member
11/17/2010
click on top of the recipe above, hold the mouse button and drag all the way to the bottom of the recipe and right click. Choose "Copy" and then paste it to a Word document. Then print the Word document.
Martha Stewart Member
07/11/2010
Unfortunately, the recipe for Vanilla Buttercream frosting will not print. The Print Preview shows a blank page.
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