So you have your perfect cake… but where is your vanilla buttercream frosting? A cake without frosting is like a Sunday afternoon without a nap- think about it for just a moment, it is just not natural.
This vanilla buttercream frosting recipe is perfect for a vanilla or white cake that seems a little plain Jane or even for a chocolate cake that seems a little too sweet. Any way you spread it, this vanilla buttercream frosting takes the cake.
Yield: 4 cups; enough to frost one 9-inch 2 layer cake or one 8-inch three layer cake
Ingredients:
- 4 large eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- a pinch salt
- 1 pound (4 sticks) unsalted butter, softened, each stick cut into quarters
Directions:
1) Combine the eggs, sugar, vanilla, and salt in the bowl of a standing mixer. Place the bowl over a pan of simmering water. (Do not let the bottom of the bowl touch the water.) Whisking gently but constantly, heat the mixture until it is thin and foamy and registers 160° on an instant-read thermometer.
2) Beat the egg mixture at medium-high speed until light, airy, and cooled to room temperature which usually takes about 5 minutes. Reduce the speed to medium and add the butter, one piece at a time.
3) After adding ½ the butter, the buttercream may look curdled; but no worries, it will smooth out with additional butter. Once all the butter is added, increase the speed to high and beat 1 minute, until light, fluffy, and thoroughly combined.
4) Once you’ve thoroughly combined all the ingredients, your rich vanilla buttercream frosting is ready. So once your cake is completely cooled frost it and serve up a slice.
Any leftover frosting that you may have can be covered and refrigerated for up to 5 days.
The perfect thing about having leftovers is that it gives you an excuse to make another cake with that delicious vanilla buttercream frosting.
Lather the frosting on your favorite cake and enjoy!