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Custard Buttercream

  • Servings: 12
  • Yield: Makes 12 cups

Source: Martha Stewart Weddings, Winter 2008

Ingredients

  • 6 large eggs, separated
  • 1 1/2 cups sugar
  • 2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 3 pounds (12 sticks) unsalted butter, softened

Directions

  1. Whisk egg yolks and 1/2 cup sugar with a mixer on high speed until pale and thick, about 3 minutes.

  2. Bring milk and vanilla to a boil in a medium saucepan. Remove from heat. Whisk a third of the liquid into egg-yolk mixture. Pour mixture back into pan with remaining hot milk, whisking to combine. Cook over medium heat, stirring constantly, until mixture registers 185 degrees on an instant-read thermometer, 4 to 5 minutes. Strain. Press a piece of plastic wrap directly on the surface, then refrigerate custard until cold.

  3. Beat butter with a mixer on medium-high speed until pale and fluffy, about 3 minutes. With machine running, add cold custard, and beat until combined.

  4. Heat egg whites and remaining 1 cup sugar in a clean heatproof mixer bowl. Set bowl over a pan of simmering water, and whisk constantly until sugar dissolves. Attach bowl to mixer, and whisk on high speed until stiff peaks form.

  5. Add egg-white mixture to butter mixture, and beat on medium-high speed until smooth. Cover, and refrigerate for up to 3 days. (Before using frosting, let it stand at room temperature to warm, then beat on low until smooth again.)

Reviews (2)

  • Roxx 4 Apr, 2011

    Can you also add raspberries and use this as a filling for the cake?

  • mrsstar 1 Jul, 2010

    can this recipe be divided?