Vanilla French Buttercream


  • 2 vanilla beans, halved lengthwise
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
  • 2 teaspoons cream of tartar
  • 2 ½ cups sugar
  • 7 extra-large egg whites

1. In a large heatproof bowl set over (but not touching) simmering water, whisk together egg whites and sugar until sugar is melted and mixture reaches 140 degrees on a candy thermometer, 7 to 10 minutes. 2. Transfer mixture to the bowl of an electric mixture fitted with the whisk attachment; be...

View full recipe at SpringPad


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