vanilla buttercream frosting

How To Make vanilla buttercream frosting

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  1

  In a 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 reaches 170^ on a candy thermometer, about 4 minutes.
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  2

  Remove 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 pieces, beating until smooth after each addition. Beat in vanilla. If the buttercream looks broken or lumpy, set the bowl back over simmering water for a few seconds, then beat again until smooth. (I never had this happen yet.)
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  3

  Photo of finished buttercream frosting. To store: Cover and refrigerate for up to 2 days. Before using, let stand at room temperature until softened. If necessary ,rewarm over simmering water for a few seconds, then beat until smooth.
• 4

  For coconut flavor: Omit water and whisk in 3 Tablespoons canned sweetened cream of coconut with the sugar and egg yolks. Then add 1 teaspoon imitation coconut extract with the vanilla extract. Mix 1/2 cup toasted sweetened shredded coconut into the finished buttercream, if desired.
• 5

  Coffee Flavor: Stir 2 teaspoons instant espresso powder when cooked egg mixture is removed from the heat, then beat as directed.
• 6

  Orange Flavor: Add 1 Tablespoon grated orange zest with the vanilla extract.
• 7

  Vanilla Bean Flavor: Cut 1 vanilla bean in half lengthwise and using the tip of a sharp knife, scrape the seeds from the bean into the finished buttercream; beat in the seeds to distribute evenly.
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