Vanilla Butterceam Frosting
(Makes about 4 ccups. More than enough to frost and decorate one nine inch layer cake.)
4 large eggs
1 cup sugar
2 tsp. vanilla extract
1 pound (4 sticks) unsalted butter, softened, each stick cut into quarters
1. Combine eggs, sugar, vanilla, and salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently but contantly, heat mixture until it is thin and foamy and registers 160 degrees on instant-read thermometer.
2. Beat egg mixture on meduim-high speed with whisk attachment until light, airy, and cooled to room temperature, about five minutes. Reduce speed to medium and add butter, one piece at a time. (After adding half of the butter, buttercream may look curdled; it will smooth out with additional butter.) Once all butter is added, increase speed to high and beat 1 minute until light, fluffy, and thouroughly combined. (Can be refrigerated up to five days.)