Next time you bake a cake or make cupcakes, you’ll want to make this rich, smooth, and incredibly delicious traditional yet Perfect Buttercream Frosting.
I’ll admit. I had never made a traditional buttercream frosting before. That’s kinda crazy considering who I’m friends with. Give me a moment to brag about my two buttercream queen friends as I am super duper proud of them. First of all, we have Mindy Simmons who is not only the owner and operator of my favorite Farmers Market bakery Decadent Creations, but she’s also a Chopped champion. That’s right. She was selected to compete on Chopped and she won! She’s also the person who provided the recipe for this buttercream. The other lady I’m super proud and privileged to know is the one and only Liz Marek of Artisan Cake Company and the Sugar Geek show. Liz and I met at a Portland wedding event when we both used to do weddings (I as a photographer and she as a cake maker). She is by far the most talented cake artist I have ever seen and she has made a living out of traveling the world to teach and compete. Ugh – I’m in awe of their talent!
I’ve always been a cream cheese frosting kind of girl and I probably always will be. However, when you consider this perfect, smooth, rich, creamy, heavenly buttercream frosting and how incredibly easy it is to decorate, I might be willing to add in a second favorite.
I’ve talked before about my fear of boiling sugar. I’ve since gotten over that fear because I’ve found making homemade marshmallows is worth it, and am so proud that I’m not longer afraid to face boiling sugar because that’s how you make this buttercream. If you follow the directions exactly, you’ll watch magic happen right before your eyes. To think, whisking in melted sugar at the exact right temperature into whipped egg whites and then adding an obscene amount of butter yields absolute perfection – its like a chemistry class right in your kitchen!
Watch me make this amazing recipe in the video below!
Be sure to check out my layered pumpkin cake where I fold hazelnut butter into this amazing buttercream frosting!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
- 1 1/4 cups granulated sugar
- 2 tablespoons corn syrup
- 5 (I used 185g) egg whites
- 1 lb unsalted butter, softened
- 1 teaspoon vanilla extract
- Portion the sugar and corn syrup in a small saucepan, drizzle a few tablespoons of water over the sugar, and stir together until the sugar is all moistened, it will have a wet sand feeling about it. Cook the sugar to the softball stage of 235 F using a candy thermometer, use a pastry brush to lightly water down the inner sides of the sauce pan to prevent crystallization. When the sugar is done, turn off the burner (if gas), or move the pan off the burner (if electric).
- Begin to whip your egg whites with a whip attachment in a stand mixer. When the meringue begins to look opaque, but is not to any sort of 'peak' stage yet, slowly pour the cooked sugar syrup down the side of the mixing bowl, as the mixture is whipping on a medium speed. Allow the mixture to whip until glossy medium peaks form and the meringue is cool to the touch.
- Turn the mixer on a low speed, and add the butter, one stick at a time. Mix until the mixture comes together, don't be scared! The mixture will separate and look terrible before it comes together again, which It will- I promise. Be patient.
- Once the mixture is smooth and wonderful-looking, add the vanilla and whip just until combined.