Classic Vanilla Buttercream

Recipe courtesy Gale Gand
Show: Sweet Dreams Episode: All About Frosting
TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: --
Cook: 30 min
 
YIELD: frosting for 1 layer cake
LEVEL: Difficult

ingredients

  • 2 cups sugar
  • 1/2 cup water
  • 4 egg whites
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Directions

In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan. Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar. Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer.

Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks. When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running. Continue whipping until light, fluffy and almost cooled down. Start adding the butter a few cubes at a time to cool the frosting and thicken it. When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup). Add vanilla extract to taste.

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  • on November 24, 2011

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    Well she does a nice job, but i always thought buttercream with egg whites would be called italian meringue, when egg yolks where used it became french . She used the term french when making the buttercream with whites whipped into meringue ,which would make it meringue or italian.


    Sweetcakes2005

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