I am getting good at making traditional buttercream frosting with whole eggs. I find this style of frosting to be so much better than the frosting made with just butter, milk, and powdered sugar.
For starters, there is less sugar involved. I made a huge 6 layer cake for my daughter’s 6th birthday and I used three pounds of powdered sugar. It was a fun classroom of Kindergartners that day!
I overcooked the eggs and the result was a disgusting, scrambled egg mess! I was not impressed. My advice to you is: don’t give up. Keep trying and trying. You learn so much from your failures. The next time it will be better, and it will continue to get better.
If you don’t want to spend the money on whole vanilla beans, you can add two teaspoons of extract or Vanilla Bean Paste. (Which I LOVE to use!)
- 4 eggs
- 1 cup sugar
- 2 whole vanilla beans
- pinch of salt
- 1 pound butter, unsalted
- Mix the eggs, sugar, vanilla bean seeds, and salt in the bowl of your stand mixer. Place the mixing bowl over a simmering pot of water. The water should not touch the bottom of the bowl. Whisk the mixture constantly until it comes to 160 degrees on a candy thermometer or instant read thermometer.
- Move the bowl to the stand mixer and whip at medium speed for 5 minutes until the bowl is slightly warm to the touch. Cut the butter into 1 tablespoon sized pieces and add them one at a time with the mixer at a lower setting.
- When all the butter is added, increase the speed to medium-high and whip until smooth, light and fluffy.
- Cover and refrigerate if you are not using it right away.
- To use from the fridge, allow it to come to room temperature then re-whip it smooth.
Recipe from Baking Illustrated
Amount Per Serving: Calories: 180Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 72mgSodium: 20mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 1g
Nutrition information isn’t always accurate.