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Vanilla buttercream




Source of Recipe


Internet


List of Ingredients




2/3 c Sugar
4 lg Egg yolks; room temperature
1 tb Water
1 c Unsalted butter; room
-temperature
1 1/2 ts Vanilla extract

In a medium-sized metal bowl, whisk together the sugar, egg yolks and water. Set the bowl over a saucepan of simmering water. Do not allow the bottom of the bowl to touch the water. Whisk constantly until the mixture registers 170 degrees on a candy thermometer, about 4 minutes
Remove the bowl from over the water. Using an electric mixer set on high speed, beat the egg mixture until cool and thick, about 5 minutes. Gradually add the butter, about 1 tablespoon at a time, beating until smooth after each addition. Beat in the vanilla exact. If the buttercream appears broken or lumpy, set the bowl back over simmering water for a few seconds, then beat again until smooth.

To store, cover and refrigerate for up to 2 days. Before using, let stand at room temperature until softened. If necessary, rewarm over a sauce pan of simmering water for a few seconds, then heat until smooth.

Makes about 2 1/3 cups



Recipe