Classic Vanilla Buttercream

1. 1

   In a small clean dry saucepan, place 2 cups sugar and then pour 1/2 cup water down the sides of the pan.

2. 2

   Make an X in the sugar with 1 finger to encourage the water to seep into the middle of the pan of sugar.

3. 3

   Bring to a boil and cook until softball stage or 235 degrees F on a candy thermometer.

4. 4

   Meanwhile, in a mixer with a whip attachment, whip the whites until they form soft peaks.

5. 5

   When the syrup is up to temperature, drizzle it down the wall of the mixing bowl with the mixer running.

6. 6

   Continue whipping until light, fluffy and almost cooled down.

7. 7

   Start adding the butter a few cubes at a time to cool the frosting and thicken it.

8. 8

   When it gets thick you can stop adding butter; you may not use the whole pound (it depends on how much water you cooked out of your syrup).

9. 9

   Add vanilla extract to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.