Vanilla Buttercream

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  • 1Servings


  • 1 cup egg whites (from abut 8 large eggs)
  • 2 cups granulated sugar
  • 5 sticks (1 1/4 pounds) unsalted butter, sliced into 1 tablespoon pieces and chilled
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt


In a double boiler, whisk the egg whites and sugar until the mixture is warm and the sugar is dissolved.

Using an electric mixer, beat the mixture on high speed until stiff peaks form, then beat on medium speed until cool.

Add the cold butter, 1 tablespoon at a time, beating until each piece is incorporated before adding another, occasionally scraping down the sides of the bowl. Add the vanilla and salt and mix at low speed until blended.