Master Recipe

Vanilla Buttercream

NOTE: Our favorite basic frosting has a smooth, creamy texture and rich, buttery flavor. The small amount of egg gives the frosting its silky texture and enhances the other flavors. This recipe yields three cups, enough to cover a standard two-layer cake. If you prefer for safety reasons not to use the raw egg, substitute an equal amount of milk. Keep in mind, however, that the texture will be less smooth. You can comb, swirl, or stipple this frosting (see figures 25–27) but cannot use a pastry bag. To vary the flavorings in the frosting, see suggestions.

  1¹/₂    cups (3 sticks) unsalted butter, softened but still firm

  3    cups confectioners' sugar, sifted

  4    teaspoons vanilla extract

  3    tablespoons beaten egg