Recipe by tsmead

Standard buttercream- very buttery

Top Review by rn_mama

This is the only buttercream frosting I use. I LOVE IT!!! It's a little more work but worth it!


  1. Combine eggs, sugar, vanilla, and salt in bowl of standing mixer;
  2. place bowl over pan of simmering water. Whisking gently but constantly.
  3. heat mixture until thin and foamy and registers 160 degrees on instant-read thermometer.
  4. Beat egg mixture on medium-high speed with whisk attachment until light, airy, and cooled to room temperature, about 5 minutes.
  5. Reduce speed to medium and add butter, one piece at a time. .
  6. Once all butter is added, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined.
  7. (Can be covered and refrigerated up to 4 days.).

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