How to Make Classic Buttercream Frosting

This recipe isn't for beginners, but if you can handle it, you'll love it. Yields about 3 cups.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1/2 c. water
• 1 c. sugars
• 2 large eggs
• 1/4 tsp. cream of tartar
• saucepans
• candy thermometer
• 3/4 lb. unsalted butters (3 sticks)
• skillets
• pastry brushes
• hand mixers
• instant-read cooking thermometers
• Candy Thermometer
• Hand Mixers
• Instant-read Cooking Thermometers
• Pastry Brushes
• Saucepans
• Skillets
• Saucepans
• Skillets
• 1/4 tsp. cream of tartar
• 1 c. sugars
• 1/2 c. water
• 2 large eggs
• 3/4 lb. unsalted butters (3 sticks)

1. Combine sugar, water and cream of tartar in a medium-sized saucepan and cook, stirring, over medium heat until mixture starts to simmer.

2. Stop stirring, cover the pan, and simmer the mixture 2 more minutes so that the sugar dissolves.

3. 

   Uncover the pan and use a dampened pastry brush to wipe down any sugar crystals clinging to the sides of the pan.

4. 

   Cook the mixture, uncovered, until it registers 238 degrees F on a candy thermometer.

5. Fill a deep skillet with 1 inch of water and bring to a simmer.

6. Using a medium-sized stainless steel bowl, beat eggs on high speed until they are thick and pale yellow.

7. Keep an eye on the candy thermometer. Just before the frosting has reached the 238 degree mark, start beating the eggs again, this time at medium speed.

8. 

   Beating constantly, pour the hot mixture into the eggs at one edge of the bowl.

9. 

   Place the bowl in the skillet of simmering water and whisk the mixture until it registers 160 degrees F on an instant-read thermometer.

10. Remove the bowl from the heat and wash the beaters.

11. Beat the hot mixture again, beating constantly, until it has cooled to room temperature.

12. Beat the butter into the cooled mixture 1 tbsp. at a time, until the mixture is spreadable.

Tips & Warnings

• For best results, have all the ingredients at room temperature (68 to 70 degrees F) before making this frosting.
• If the buttercream ever looks curdled, just beat it until it is smooth.
• If you add the butter too quickly, the mixture will become too thin. If this happens, refrigerate it for a short time and then resume beating.
• This frosting will keep up to six days in the refrigerator and up to six months in the freezer. Soften by stirring before using.

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.