Vanilla Buttercream

By charlotteh371

Flavor Variations:
In place of the vanilla, add one of the following flavorings at low speed to prevent splattering, then increase speed to medium to blend:

LEMON:
1/4 cup plus 2 tbsp. freshly squeezed lemon juice
1 tbsp. finely grated lemon zest

ORANGE:
1/4 cup plus 2 tbsp. freshly squeezed orange juice
1/4 cup finely grated orange zest (from about 3 large oranges)

STRAWBERRY OR RASPBERRY:
3/4 cup puree (puree the fruit in a blender and strain)

CHOCOLATE:
12 oz bittersweet chocolate melted

COFFEE:
1 1/2 tbsp. instant espresso dissolved in 1 tbsp. boiling water

Ingredients

• 5 large egg whites
• 1 1/4 cups granulated sugar
• 1/2 cup plus 2 tbsp. light corn syrup
• 1 pound, 4oz (2 1/2 cups) unsalted butter, at room temp
• 1 tbsp. vanilla extract

Preparation

Step 1

place the egg white in the clean bowl of a stand mixer fitted with whisk attachment and whisk on medium-high speed until foamy. sprinkle in 6 tbsp. of the sugar and beat on high speed to medium peaks (the whites should be smooth, full and shiny, and the peaks should curl a little). turn off the mixer.

combine the remaining 3/4 cup plus 2 tbsp. sugar and the corn syrup in medium (3-quart) saucepan over medium-high heat, stirring briefly to dissolve the sugar. continue to cook just until the mixture comes to a rolling boil.

immediately remove the syrup from the heat, turn the mixer onto medium-high speed, and slowly pour the syrup down the side of the bowl in a steady stream, being very careful not to let the syrup hit the whisk.

reduce the speed to medium and continue whisking until the whites are barely warm, 5-7 mins. add the butter 1 tbsp. at a time. add the vanilla and continue beating until the frosting is smooth and creamy.