Buttercream Frosting
Makes about 4 cups
A Swiss-style buttercream made by heating eggs and sugar over simmering water, then whipping in butter.
| 4 large eggs | Heat eggs, sugar, vanilla & salt to 160°F/70°C | Whip until cooled, about 5 min | Beat in butter, piece by piece | Beat on high 1 min until fluffy |
| 1 cup (198 g) granulated sugar | ||||
| 2 tsp vanilla extract | ||||
| Pinch table salt | ||||
| 1 lb (454 g) unsalted butter (4 sticks), softened, each stick cut into quarters |
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