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Frosting: Vanilla Buttercream

Source of Recipe


From "Williams-Sonoma Comfort Food"



List of Ingredients



• â…” cup sugar
  
• 4 egg yolks, at room temperature
  
• 1 tablespoon water
  
• 1 cup unsalted butter, at room temperature, cut into tablespoon-size pieces
  
• 1½ teaspoons pure vanilla extract, or 1 vanilla bean, split lengthwise
  






Instructions



1. In a heatproof bowl, whisk together the sugar, egg yolks, and water. Set over (but not touching) simmering in a saucepan. Whisk constantly until the mixture registers 170° F on a candy thermometer, about 4 minutes.
   
   
2. Remove the bowl from over the water. Using an electric mixer on high speed, beat the egg mixture until cool and thick, about 5 minutes.
   
   
3. Add the butter, 1 tablespoon at a time, beating until smooth after each addition. Beat in the vanilla extract, if using. Or, if using the vanilla bean, with the tip of a sharp knife, scrape the seeds from the pod into the buttercream, then beat to distribute the seeds evenly. If the buttercream appears broken or lumpy, set the bowl back over simmering water for a few seconds, then beat again until smooth.
   
   
   Makes about 2â…“ cups
   
   
   • For Coconut Buttercream:
   Add 1 teaspoon coconut extract with the vanilla extract. Toast ½ cup sweetened flaked dried coconut, and stir the toasted coconut into the finished buttercream.
   
   • For Chocolate Buttercream:
   Add 8 ounces semisweet chocolate, melted and cooled, with the vanilla.
   
   






Final Comments


• To store, cover the buttercream and refrigerate for up to 2 days. Before using, let stand at room temperature until softened. If necessary, rewarm over a saucepan of simmering water for a few seconds, stirring until smooth.