Perfectly Perfect Vanilla Buttercream
Creamy, Silky, Perfectly Balanced All Butter Buttercream
Equipment
- Stand Mixer
Ingredients
- 10 Large Egg Whites
- 2 1/2 Cups Sugar
- 6 4 oz Sticks Unsalted Butter
- 4 4 oz Sticks Salted Butter
- 1 1/2 Tbsp Vanilla Extract
- 1/2 Tbsp Almond Extract
- 2 lbs Powdered Sugar
Instructions
- Cut Butter into Tablespoon slices and set aside. Wipe the bowl and whisk attachment of your stand mixer with lemon juice or a little bit of distilled vinegar to remove any traces of grease. Separate Egg whites from egg yolks. Place the whites into the bowl of your stand mixer. Add Sugar and whisk together. Heat a couple of inches of water in a pan on the stove until simmering. Place the bowl of your stand mixer onto the saucepan and whisk continually until the sugar mixture reaches 160° or until the sugar is dissolved and the mixture is hot.
- Remove the bowl from the pan of water and put onto the mixer with the whisk attachment. Mix on high until stiff peaks form and the bowl of the mixture is room temperature. Start adding the butter one tablespoon at a time. After adding 8-16 tablespoons, switch to the paddle attachment, scrape down the sides of the bowl, and continue mixing on medium high speed while you add the rest of the butter. Then mix on high for 2 minutes.
- Turn the mixer to low and add the powdered sugar slowly until completely incorporated. Add Vanilla and Almond extracts. Whip again on high for 2 minutes more. Scrape down the sides and mix again. Switch speed to stir and mix for 10 minutes to remove big air bubbles.
Notes
Large Eggs & Real Butter are a must.
If you prefer not to use Almond extract, just increase the Vanilla to 2 Tbsp and omit the Almond.