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Vanilla Buttercream Recipe

Vanilla Buttercream Recipe

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Ingredients:

Serving

4 large egg whites at room temperature for 30 minutes
rounded 1/4 tsp salt
2/3 cup water
1 1/3 cups plus 2 tbsp sugar
4 sticks (2 cups) unsalted butter, cut into tbsp pieces and softened
2 tsp vanilla

Directions:

Combine whites and salt in a very large bowl. Stir together water and 1 1/3 cups sugar in a 3- to 4-quart heavy saucepan until sugar is dissolved, then bring to a boil over moderate heat, without stirring, brushing any sugar crystals down side of pan with a pastry brush dipped in water.
When syrup reaches a boil, start beating egg whites with an electric mixer at medium-high speed until frothy, then gradually add remaining 2 tablespoons sugar and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
Meanwhile, put thermometer into sugar syrup and continue boiling until syrup registers 238 to 242°F. Immediately remove from heat and, with mixer at high speed, slowly pour hot syrup in a thin stream down side of bowl into whites, beating constantly. Beat, scraping down side of bowl with a rubber spatula, until meringue is cool to the touch, about 10 minutes in a standing mixer or 15 with a handheld. (It is important that meringue is properly cooled before proceeding.)
With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (Buttercream will look soupy after some butter is added if meringue is still warm. If so, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added but will come back together by the time beating is finished.) Add vanilla and beat 1 minute more.
Cooks' notes: ·Buttercream can be made 1 week ahead and chilled, covered, or frozen 1 month. Bring to room temperature (this may take up to 3 hours; do not use a microwave) and beat with an electric mixer before using. ·The egg whites in this recipe are not cooked. If salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1204.01 Kcal (5041 kJ)
Calories from fat	1103.22 Kcal
		% Daily Value*
Total Fat	122.58g	189%
Cholesterol	325.37mg	108%
Sodium	54.35mg	2%
Potassium	74.78mg	2%
Total Carbs	27g	9%
Sugars	26.47g	106%
Protein	3.93g	8%
Vitamin A	1.5mg	50%
Calcium	40.9mg	4%

Amount Per 100 g
Calories	528.54 Kcal (2213 kJ)
Calories from fat	484.3 Kcal
		% Daily Value*
Total Fat	53.81g	189%
Cholesterol	142.83mg	108%
Sodium	23.86mg	2%
Potassium	32.83mg	2%
Total Carbs	11.85g	9%
Sugars	11.62g	106%
Protein	1.73g	8%
Vitamin A	0.7mg	50%
Calcium	18mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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