Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (2)

34 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 6
Rating: 2 stars
That is a huge amount of butter to put in a home mixer, and the recipe doesn't say that it should be soft, so as a result, I broke my KitchenAid stand mixer that I've had for several decades. I was stuck trying to mix it in a food processor and probably it didn't cream up as fluffy as recipe intended. Definitely should have experimented with half the amount first. Also, I agree with the other review that says it really makes an enormous amount.
Rating: Unrated
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.