Buttercream Frosting
By Recipe Developed for Sur La Table’s Cooking Classes
Buttercream Frosting
By Recipe Developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 12 cups
- 12 large egg whites, at room temperature
- 21 ounces (3 cup) granulated sugar
- 3 pounds (12 sticks) unsalted butter, chilled, cut into 1-inch pieces
- 1 tablespoon vanilla bean paste, vanilla extract, or almond extract
- ¾ teaspoon fine kosher salt
Velvety smooth, buttercream is the king of frostings. This version is a Swiss meringue buttercream, which simply means that the egg whites and sugar are heated together before beating. The buttercream can also be flavored in many ways, which makes it very versatile. Any leftover frosting freezes beautifully; it simply needs to be thawed to room temperature and re-whipped to be used another day.
To the bowl of a stand mixer add egg whites and sugar; whisk to blend. Bring 2 inches of water to a simmer in a medium saucepan. Place the bowl with the whites and sugar over the simmering water and heat, whisking constantly, until the mixture reaches 145°F (hot to the touch) on an instant-read thermometer. Remove mixture from the heat and attach bowl to a stand mixer fitted with a whisk attachment. Whip the mixture on high speed until it cools to room temperature, is light and billowing, and resembles marshmallow fluff. If the mixture is warm, it will melt the butter. Test the temperature of the meringue by touching the bottom outside of the bowl, it should feel room temperature.
Replace whisk attachment with paddle attachment. With the mixer on medium-high speed, add chilled butter, a couple of tablespoons at a time, allowing each addition to blend in fully before adding the next. Halfway through adding the butter, stop the mixer and use a silicone spatula to scrape down the sides of the bowl thoroughly. Continue to whip until all the butter has been added and the mixture is velvety and smooth. Add the vanilla bean paste, and salt, whip to incorporate.
Keep buttercream in airtight container in refrigerator for up to 1 week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.
To the bowl of a stand mixer add egg whites and sugar; whisk to blend. Bring 2 inches of water to a simmer in a medium saucepan. Place the bowl with the whites and sugar over the simmering water and heat, whisking constantly, until the mixture reaches 145°F (hot to the touch) on an instant-read thermometer. Remove mixture from the heat and attach bowl to a stand mixer fitted with a whisk attachment. Whip the mixture on high speed until it cools to room temperature, is light and billowing, and resembles marshmallow fluff. If the mixture is warm, it will melt the butter. Test the temperature of the meringue by touching the bottom outside of the bowl, it should feel room temperature.
Replace whisk attachment with paddle attachment. With the mixer on medium-high speed, add chilled butter, a couple of tablespoons at a time, allowing each addition to blend in fully before adding the next. Halfway through adding the butter, stop the mixer and use a silicone spatula to scrape down the sides of the bowl thoroughly. Continue to whip until all the butter has been added and the mixture is velvety and smooth. Add the vanilla bean paste, and salt, whip to incorporate.
Keep buttercream in airtight container in refrigerator for up to 1 week or in the freezer for up to 2 months. Let come to room temperature and rewhip in the mixer with the paddle attachment before using.