CUPCAKE CAFE VANILLA BUTTERCREAM

Cupcake Cafe Vanilla Buttercream image

Provided by Martha Stewart

Yield Makes enough for one 8-inch layer cake

Number Of Ingredients 4

4 cups sugar
6 large eggs, room temperature
2 1/2 pounds unsalted butter
2 teaspoons pure vanilla extract

Steps:

In a small saucepan, combine sugar with 1 cup water; cook, stirring occasionally, over medium heat until it registers 236 degrees (soft ball stage) on a candy thermometer. Brush down sides of pan with a wet pastry brush to prevent crystallization.
Blend eggs in a blender jar. With machine running, very slowly add hot sugar syrup until combined, being careful to not scramble the eggs. Let cool to room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until pale and fluffy, about 5 minutes. Gradually add syrup mixture until incorporated. Add vanilla, and beat until desired consistency.