Wedding Cake Vanilla Italian Buttercream Recipe

1. 1

   In a small, heavy-bottomed saucepan, combine sugar with just enough water until it looks like wet sand. Cook over medium/low heat, stirring with a heat-proof spatula, until it reaches a soft ball stage (240u00b0F).

2. 2

   Meanwhile, beat egg whites on medium/high speed until they reach soft peaks.

3. 3

   When the sugar and eggs are at appropriate stages, keep the mixer on medium/high and slowly stream sugar into egg whites. Beat until glossy, slightly cooled, and to stiff peaks.

4. 4

   Add the vanilla and salt, and beat in.

5. 5

   With the mixer still on high, start adding the cubed butter one piece at a time, with a few seconds between additions. At around the 4th stick of butter the mixture will start to look loose and like it's separating; don't worry. Continue until all butter is beaten in, and then continue beating past the point of separation, when the frosting will become incredibly light and fluffy.

* Per serving · 4 servings · Values may vary.

No additional tips available.