Reviews (2)

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34 Ratings

5 star values:

                                  5

4 star values:

                                  3

3 star values:

                                  13

2 star values:

                                  7

1 star values:

                                  6

Martha Stewart Member

Rating: 2 stars

02/25/2018

                That is a huge amount of butter to put in a home mixer, and the recipe doesn't say that it should be soft, so as a result, I broke my KitchenAid stand mixer that I've had for several decades. I was stuck trying to mix it in a food processor and probably it didn't cream up as fluffy as recipe intended. Definitely should have experimented with half the amount first. Also, I agree with the other review that says it really makes an enormous amount.

Martha Stewart Member

Rating: Unrated

10/18/2008

                On what planet is this enough for one 8-inch layer cake? I thought the recipe looked disturbingly huge so I cut it in half. The halved recipe yielded so much frosting that I layered it on my cake about an inch thick and still had a full 2 cups left over. Do not make this whole recipe if you are just planning to frost one 8-inch cake. Seriously, does anyone at Martha Stewart ever test recipes before they are published? I find this kind of error distressingly common in MS recipes.

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Recipe Summary

Yield: Makes enough for one 8-inch layer cake

Ingredients

Ingredient Checklist

4 cups sugar

6 large eggs, room temperature

2 1/2 pounds unsalted butter

2 teaspoons pure vanilla extract

Gallery

Recipe Summary

Yield: Makes enough for one 8-inch layer cake

Recipe Summary

Yield: Makes enough for one 8-inch layer cake

Recipe Summary

Yield: Makes enough for one 8-inch layer cake

Yield: Makes enough for one 8-inch layer cake

Makes enough for one 8-inch layer cake

Ingredients

Ingredients

  • 4 cups sugar
  • 6 large eggs, room temperature
  • 2 1/2 pounds unsalted butter
  • 2 teaspoons pure vanilla extract

Directions

In a small saucepan, combine sugar with 1 cup water; cook, stirring occasionally, over medium heat until it registers 236 degrees (soft ball stage) on a candy thermometer. Brush down sides of pan with a wet pastry brush to prevent crystallization.

Blend eggs in a blender jar. With machine running, very slowly add hot sugar syrup until combined, being careful to not scramble the eggs. Let cool to room temperature.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until pale and fluffy, about 5 minutes. Gradually add syrup mixture until incorporated. Add vanilla, and beat until desired consistency.

Reviews (2)

Add Rating & Review

34 Ratings

5 star values:

                                  5

4 star values:

                                  3

3 star values:

                                  13

2 star values:

                                  7

1 star values:

                                  6

Martha Stewart Member

Rating: 2 stars

02/25/2018

                That is a huge amount of butter to put in a home mixer, and the recipe doesn't say that it should be soft, so as a result, I broke my KitchenAid stand mixer that I've had for several decades. I was stuck trying to mix it in a food processor and probably it didn't cream up as fluffy as recipe intended. Definitely should have experimented with half the amount first. Also, I agree with the other review that says it really makes an enormous amount.

Martha Stewart Member

Rating: Unrated

10/18/2008

                On what planet is this enough for one 8-inch layer cake? I thought the recipe looked disturbingly huge so I cut it in half. The halved recipe yielded so much frosting that I layered it on my cake about an inch thick and still had a full 2 cups left over. Do not make this whole recipe if you are just planning to frost one 8-inch cake. Seriously, does anyone at Martha Stewart ever test recipes before they are published? I find this kind of error distressingly common in MS recipes.

Reviews (2)

Add Rating & Review

34 Ratings

5 star values:

                                  5

4 star values:

                                  3

3 star values:

                                  13

2 star values:

                                  7

1 star values:

                                  6

Add Rating & Review

34 Ratings

5 star values:

                                  5

4 star values:

                                  3

3 star values:

                                  13

2 star values:

                                  7

1 star values:

                                  6

34 Ratings

5 star values:

                                  5

4 star values:

                                  3

3 star values:

                                  13

2 star values:

                                  7

1 star values:

                                  6

34 Ratings

5 star values:

                                  5

4 star values:

                                  3

3 star values:

                                  13

2 star values:

                                  7

1 star values:

                                  6
  • 5 star values:
  • 5
  • 4 star values:
  • 3
  • 3 star values:
  • 13
  • 2 star values:
  • 7
  • 1 star values:
  • 6

Martha Stewart Member

Rating: 2 stars

02/25/2018

                That is a huge amount of butter to put in a home mixer, and the recipe doesn't say that it should be soft, so as a result, I broke my KitchenAid stand mixer that I've had for several decades. I was stuck trying to mix it in a food processor and probably it didn't cream up as fluffy as recipe intended. Definitely should have experimented with half the amount first. Also, I agree with the other review that says it really makes an enormous amount.

Martha Stewart Member

Rating: Unrated

10/18/2008

                On what planet is this enough for one 8-inch layer cake? I thought the recipe looked disturbingly huge so I cut it in half. The halved recipe yielded so much frosting that I layered it on my cake about an inch thick and still had a full 2 cups left over. Do not make this whole recipe if you are just planning to frost one 8-inch cake. Seriously, does anyone at Martha Stewart ever test recipes before they are published? I find this kind of error distressingly common in MS recipes.

Martha Stewart Member

Rating: 2 stars

02/25/2018

                That is a huge amount of butter to put in a home mixer, and the recipe doesn't say that it should be soft, so as a result, I broke my KitchenAid stand mixer that I've had for several decades. I was stuck trying to mix it in a food processor and probably it didn't cream up as fluffy as recipe intended. Definitely should have experimented with half the amount first. Also, I agree with the other review that says it really makes an enormous amount.

Rating: 2 stars

Rating: Unrated

10/18/2008

                On what planet is this enough for one 8-inch layer cake? I thought the recipe looked disturbingly huge so I cut it in half. The halved recipe yielded so much frosting that I layered it on my cake about an inch thick and still had a full 2 cups left over. Do not make this whole recipe if you are just planning to frost one 8-inch cake. Seriously, does anyone at Martha Stewart ever test recipes before they are published? I find this kind of error distressingly common in MS recipes.

Rating: Unrated

All Reviews for Cupcake Cafe Vanilla Buttercream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Cupcake Cafe Vanilla Buttercream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest