Vanilla Buttercream

READY IN: 20mins
Recipe by my3girlz

This is from All You Magazine, it goes along with the Carrot Cupcake Recipe I posted (Carrot Cupcakes).

Top Review by SilverLeaf

This tasted good in the end, but intially it curdled horribly! I set it back over the simmering water for a little while, beating all the time, then removed it from the heat and beat it a bit more, then left it in the fridge for half an hour before beating it some more: this certainly cured the curdling (although it was probably an unnecessarily over-elaborate way of doing so!) It also tasted quite 'fatty' so I would definitely try it with a bit less butter next time. I also tried adding some melted plain chocolate to half the batch (the amount would equate to adding 1lb to the size of recipe given here): this tasted excellent, although it did set very firm. I would omit the salt if making the chocolate version.

Ingredients Nutrition


  1. Set electric mixer bowl over a saucepan of simmering water.
  2. Whisk egg whites and sugar until sugar is nearly dissolved.
  3. Remove bowl from pan.
  4. Whip mixture at high speed until stiff.
  5. Reduce speed and beat until cool, 5 minutes. (mixture must be cool before adding butter).
  6. Add cold butter 1 piece at a time at medium low speed.
  7. After all butter is added, beat at high speed until fluffy.
  8. Add salt and vanilla and mix at low speed until well blended.
  9. Time to frost the cupcakes!

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