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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Vanilla Buttercream
Yield: 3 cups (enough to frost 9-inch two-layer cake)
Prep
25 mins
Ingredients
- 1 cup sugar
- 5 tablespoons water
- 6 slightly beaten egg yolks
- 2 tablespoons vanilla
- 1 1/2 cup (3 sticks) unsalted butter, softened
Directions
1. In heavy saucepan, combine sugar and water. Bring to boiling. Remove from heat.
2. 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.
3. 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 KitchenChocolate Buttercream:
- Prepare Vanilla Buttercream as above except stir 4 ounces melted semisweet or bittersweet chocolate into hot sugar water.
Nutrition Facts
(Vanilla Buttercream)
- cal. (kcal) 312,
- Fat, total (g) 26,
- chol. (mg) 172,
- sat. fat (g) 16,
- carb. (g) 16,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 1,
- sugar (g) 15,
- pro. (g) 2,
- vit. A (IU) 1069,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 7,
- Potassium (mg) 19,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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