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Vanilla Buttercream Frosting
Page 315
Cuisine: North American | Course Type: Cakes
(2 reviews)
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This is my new go-to frosting. It's a Swiss meringue buttercream, and it's the perfect balance of sugar and butter. It's not sickeningly sweet like buttercreams that are made with 10X, and it's not so buttery that you think you're just eating a stick of butter.
It's easy enough to make, but the one thing to be careful about is making sure your granulated sugar is fully dissolved before you remove the bowl from the heat, or you'll end up with a gritty frosting.
(edited 8th July 2010) (0) comment (1) useful
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