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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 5 - Change
Nutritional Facts
Servings Per Recipe: 5

Amount Per Serving
Calories 502
% Daily Value**
Total Fat 42g
Saturated Fat 25g
Unsaturated Fat 2g
Cholesterol 311mg
Sodium 76mg
Total Carbohydrate 27g
Dietary Fiber 0g
Sugars 27g
Protein 7g
Vitamin A  28%Vitamin C  0%
Calcium  4%Iron  6%
Potassium  2%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vanilla Buttercream

Date Added: July 22, 2009


Cup Sugar
1 1/2 Teaspoons Extract Of Vanilla
1 Tablespoon Water warm
4 Eggs Yolks room temperature
1 Cup Unsalted Butter room temperature
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1. In a medium-sized metal bowl, whisk together the sugar, egg yolks and water.

2. Set the bowl over a saucepan of simmering water.

3. Do not allow the bottom of the bowl to touch the water.

4. Whisk constantly until the mixture registers 170 degrees on a candy thermometer, about 4 minutes Remove the bowl from over the water.

5. Using an electric mixer set on high speed, beat the egg mixture until cool and thick, about 5 minutes.

6. Gradually add the butter, about 1 tablespoon at a time, beating until smooth after each addition.

7. Beat in the vanilla exact. If the butter cream appears broken or lumpy, set the bowl back over simmering water for a few seconds, then beat again until smooth.

8. To store, cover and refrigerate for up to 2 days.

9. Before using, let stand at room temperature until softened.

10. If necessary, rewarm over a sauce pan of simmering water for a few seconds, then heat until smooth.

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Dietary Notes:
This recipe is very low-sodium with 75.8mg per serving

This recipe is high in Vitamin A with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Natural Sweeteners allergies.
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