VANILLA-BEAN BUTTERCREAM

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Vanilla-Bean Buttercream image

Use this to make our Coconut Chick Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes about 5 cups

Number Of Ingredients 6

1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 cup plus 2 tablespoons sugar
5 large egg whites
Pinch of salt
4 sticks (1 pound) unsalted butter, softened, cut into pieces
1 1/2 teaspoons pure vanilla extract

Steps:

  • Pulse vanilla seeds and sugar in a food processor. Pour through a sieve into a bowl; discard large pieces of bean.
  • Put vanilla-sugar mixture, egg whites, and salt in a heatproof mixing bowl set over a pan of simmering water. Heat, whisking constantly, until sugar is dissolved and mixture registers 160 degrees on an instant-read thermometer.
  • Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium speed 5 minutes. Raise speed to medium-high; beat until stiff peaks form and mixture is glossy and cooled.
  • Reduce speed to medium; beat in the butter, 1 piece at a time. Beat in extract.

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