Buttercream

1. 1

   Combine eggs, sugar, vanilla, and salt in bowl of standing mixer;

2. 2

   place bowl over pan of simmering water.

3. 3

   Whisking gently but constantly.

4. 4

   heat mixture until thin and foamy and registers 160 degrees on instant-read thermometer.

5. 5

   Beat egg mixture on medium-high speed with whisk attachment until light, airy, and cooled to room temperature, about 5 minutes.

6. 6

   Reduce speed to medium and add butter, one piece at a time.

7. 7

   .

8. 8

   Once all butter is added, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined.

9. 9

   (Can be covered and refrigerated up to 4 days.

10. 10

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.