This basic vanilla buttercream is a classic when making cakes, pastry and other desserts. It is done with whole eggs, which add a richness to the texture, that is just amazing. Perfect for demanding cakes and decorations.
Tips on how to get it right
Making traditional buttercream frosting with whole eggs is better than the frosting made with just butter, milk, and powdered sugar. For starters, there is less sugar involved.
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.
I hope you give this buttercream a try. It’s rich and creamy. It’s full of vanilla flavor.
Replace vanilla bean
This vanilla buttercream tastes best with real, dried vanilla pods. If you cannot get a hand on these, you can add two teaspoons of extract or Vanilla Bean Paste.
- 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
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