4 large (200 g) eggs | whisk | whisk over double boiler until 160°F | beat on medium-high speed 5 min. | beat butter in on low speed | beat until smooth and silky |
1 cup (200 g) granulated sugar | |||||
2 tsp. (10 mL) vanilla extract | |||||
1/2 tsp. (3 g) table salt | |||||
1 lb. (450 g) unsalted butter | cut into 16 to 20 pieces |
Recipe File
Buttercream Frosting (American)
Buttercream frosting (yields frosting for a two layer 9-in. round cake)