- In heavy saucepan, combine sugar and water. Bring to boiling. Remove from heat.
- Gradually stir bout half of sugar mixture into egg yolks. Return all of yolk mixture to saucepan. Bring to gentle boil; reduce heat. Cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool to room temperature.
- In large mixing bowl, beat butter with electric mixer on high speed until fluffy. Add sugar-egg mixture, beating until combined. If necessary, chill frosting until it reaches spreading consistency. Makes 3 cups (enough to frost 9-inch two-layer cake).
From the Test Kitchen
Prepare Vanilla Buttercream as above except stir 4 ounces melted semisweet or bittersweet chocolate into hot sugar water.
Nutrition Facts (Vanilla Buttercream)
- Per serving:
- 312 kcal cal.,
- 26 g fat
- (16 g sat. fat,
- 1 g polyunsaturated fat,
- 8 g monounsatured fat),
- 172 mg chol.,
- 7 mg sodium,
- 16 g carb.,
- 15 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet