Real Vanilla Bean Buttercream - The Diigo Meta page

• 01 Apr 11
  

  nina lumberio

  vanilla buttercream frosting

• 19 May 08
  

  Kimberly Mah

  Cooking

• 14 May 08
  

  Alison A

  dessert recipe

• 08 May 08
  

  jt darby

  recipes dessert frosting

  • 

  • Real Vanilla Bean Buttercream
     1 lb (2 cups) unsalted butter, soft and cut into one inch pieces
     3/4 cup plus 1/4 cup sugar
     1/4 cup water
     5 large egg whites
     1/4 tsp cream of tartar
     1/2 vanilla bean

     

    In the bowl of a stand mixer, place egg whites, with cream of tartar and 1/4 cup sugar nearby.
     Heat 3/4 cup sugar and 1/4 cup water in a small saucepan. Heat over medium high heat until sugar is dissolved. When sugar reaches 230F on a candy thermometer, turn mixer on medium high. When egg whites are frothy, add cream of tartar. Gradually add the 1/4 cup sugar. When egg whites begin to form soft peaks, turn the mixer down to medium low and begin to drizzle in the boiling sugar mixture (which should be at approximately 245-250F, firm ball stage). When all of the hot sugar is added, turn the mixer up to medium high and beat until the bowl is no longer warm to the touch. Add the butter one lump at a time and continue beating until mixture is smooth and fluffy, approximately 12-20 minutes. It will look rather like ricotta cheese for a while - just keep beating!
     Once it is smooth, scrape vanilla bean and mix in the vanilla specks (or use 1-2 tsp vanilla extract).
     Keep at room temperature - do not refrigerate before it has been spread on a cake or cupcakes.

     

    Makes enough to frost one 2 layer, 8, 9 or 10 inch cake.
• 07 May 08
  

  Michelle Behymer

  cookbook icing

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