Name: Buttercream Frosting
Total time: PLACEHOLDER
Ingredients: 4 large eggs; 1 cup (7 ounces/198 grams) granulated sugar; 2 teaspoons vanilla extract; Pinch table salt; 1 pound (454 grams) unsalted butter (4 sticks), softened, each stick cut into quarters

Why This Recipe Works

This traditional (European) buttercream frosting recipe is made by heating eggs and sugar over a pan of simmering water, then removing from the heat and whipping in butter. If it becomes runny, simply plunge the bowl of frosting into ice water and whisk the buttercream until it has thickened. If, on the other hand, the frosting appears curdled, wrap a hot water-soaked towel around the bowl to warm it and whisk the mixture until smooth. We used whole eggs, whipped until airy, to give our buttercream frosting recipe a light, satiny-smooth texture that melts on the tongue.

Instructions

Combine eggs, sugar, vanilla, and salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until thin and foamy and registers 160 degrees on instant-read thermometer.

Beat egg mixture on medium-high speed with whisk attachment until light, airy, and cooled to room temperature, about 5 minutes. Reduce speed to medium and add butter, one piece at a time. (After adding half the butter, buttercream may look curdled; it will smooth with additional butter.) Once all butter is added, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined. (Can be covered and refrigerated up to 5 days.)