Top Review by Lisa Pizza
Again, Steve's very clear instructions eased me through what I thought was going to be a very complicated process. It was a snap. A lengthy snap, but, easy none-the-less. This was my first butter cream frosting, and the night I made it, I wasn't a fan. I think I was just tired of smelling the butter (I doubled the recipe for a large layer cake - Almond Butter Cake #26089, also doubled) by the time it was done. In the morning when I frosted the cake, it tasted devine! And if it's at the right temp, it frosts like a dream - very smooth. I had a TON left over, but I think I would have run short if I hadn't doubled it. YUM!
- 1 lb unsalted butter
- 1 cup sugar
- 1 pinch salt
- 2 large eggs
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
Directions See How It's Made
- Cut butter into 16 chunks and set aside to soften.
- It's imperative that the butter be at a cool room temperature (65 degrees) A couple of degrees warmer or cooler is OK, but no more.
- This will take about 2 hours depending on the temperature of your kitchen.
- Place about an inch of water in the bottom of a medium sauce pan and bring to a shimmer (just below the boiling point) over a low heat on the stove.
- In a large, heat proof, bowl whisk sugar, salt, eggs and yolks till well combined.
- I like to use the stainless steel bowl of my standing mixer for this as it saves me from cleaning a bowl.
- Place bowl over shimmering water.
- (Allow about an inch of clearance between bowl and water).
- Continue to whisk mixture gently, but continuously, until the mixture reaches 165 degrees on an instant read thermometer and the eggs are foamy and starting to thicken.
- Don't be too vigorous with your whisking at this stage or all the incorporated air will slow the heating process down.
- Place mixture in your mixer and whip (with the whip attachment) on high speed until cooled to room temperature and is foamy and well aerated.
- A hand mixer can be used, but it will take some time.
- For chocolate frosting fold up to 9 oz of melted and cooled semi-sweet, bitter-sweet, milk or white chocolate into the egg/sugar mixture after step 5:lighten chocolate with about 1/4 of the egg mixture, add chocolate/egg mixture into egg mixture and whip for an additional 2 minutes on high before proceeding to step 6.
- Slow mixer to medium speed, add vanilla and butter one chunk at a time allowing each chunk to incorporate as you go (this step takes about 5 minutes).
- Return mixer to high speed and whip for another 60 seconds or until desired texture is reached.
- Should be very light and fluffy at this point.
- Frosting can be used immediately.
- Store on counter for up to one day, refrigerate for a week, freeze for 2 months.
- Re-whip frosting to rejuvenate its texture.