From Cheesewiki
This stuff's an aorta blocker, but it's the best buttercream frosting I've ever had!
[edit] Ingredients
- 4 eggs (at room temperature)
- 1 cup sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 pound unsalted butter
[edit] Directions
Into your mixing bowl, add the eggs, sugar, salt, and vanilla. Whisk a bit until it comes slightly together.
Using the mixing bowl as a double boiler to warm the egg-sugar mixture
Put a saucepan on the stove and a little bit of water to the bottom and bring to a boil. The water should not touch the bottom of your mixing bowl when you set it over the pan. Whisk the egg mixture continuously until the temperature hits 160°. Remove the mixing bowl from the heat, put it on your mixer, and use the paddle attachment at medium-high speed for five minutes.
While the egg mixture is mixing, take your butter (four sticks) and cut each stick into quarters.
Lumpy frosting - It gets better...
After the five minutes, switch the mixer to low speed and toss in a chunk of butter. Wait until it's been integrated (give it about twenty seconds) then toss in the next hunk. Keep doing this until all the butter is added. The mixture looks chunky now, but let it continue on low speed until it becomes smooth a creamy.
That's it! Frost your cake and eat!
Note that this heart attack on a cake will turn semi-solid when refrigerated, so if you frost your cake the day before and chill it overnight, you might want to set the cake out a bit before serving to let the frosting soften up a bit.
