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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
Recipes with Vanilla Buttercream Frosting
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Directions: Put sugar in the bowl of a food processor, and scrape in vanilla seeds.
Process until combined. Sift into a bowl, and discard any large pieces of
vanilla.
Put egg whites, vanilla-sugar mixture, and salt in the heatproof bowl of an
electric mixer. Set over a pan of simmering water. Whisk constantly
until sugar has dissolved and mixture registers 160F on an instant-read
thermometer.
Return bowl to mixer; fit mixer with the whisk attachment. Beat on
medium-high speed until stiff, glossy peaks form, and mixture is cool,
about 10 m
inutes.
Switch to the paddle attachment. With mixer on medium speed, add butter, 1
or 2 T at a time, mixing well after each addition. Mix, scraping down
sides of bowl as neede, until the mixture is smooth. Mix in vanilla
extract. Use immediately, or cover and refrigerate.
Contributor: Martha Stewart Living January 2005 p 135
| Ingredients:
11 159/1250 Ounce(s) sugar
1 vanilla bean; split and scraped
1 Ounce(s) salt
5 sticks butter; cut into pcs, softened
2 Teaspoon(s) vanilla |
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