Vanilla Buttercream Frosting
- 1 cup of granulated sugar, divided
- 1/4 cup cold water
- 1/2 cup egg whites
- 1 pound Darigold Unsalted Butter, softened to room temperature
- 1 teaspoon vanilla extract
Combine 3/4 cup sugar with 1/4 cup of cold water in saucepan. Moisten pastry brush with water and brush sides of pan to ensure that no sugar crystals remain clinging to the sides of pan. Heat sugar mixture over medium high heat until it reaches a temperature of 240°F measured on a candy thermometer.
Meanwhile, as sugar is heating, whip egg whites in mixing bowl with electric mixer; add remaining 1/4 cup of sugar to the egg whites and beat until they become frothy and thick. Whip the whites until they are stiff and resemble meringue. When the sugar syrup reaches 240°F, carefully pour the syrup into the whipped egg whites. Try not to get sugar syrup on the metal whip of the mixer, but rather pour syrup in between the bowl and the beater in a very thin stream. Allow the machine to continue to whip until the egg and sugar mixture is cool. Add softened butter a couple of tablespoons at a time. Add vanilla and give the buttercream one last mix.
RECIPE YIELD/SERVING SIZE
Yields about 3-1/2 cup (28 ounces) of Buttercream Frosting.