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Easy Vanilla Buttercream

From

February/March 2007

Traditional European buttercream frosting involves heating eggs and sugar over a pan of simmering water, and whipping in butter while carefully monitoring for the correct temperature. Our Easy Vanilla Buttercream recipe is equally delicious, and much less fussy. It is also the canvas for almost any variation imaginable.

Makes 3 cups

The buttercream frosting can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.

Ingredients

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