On Line Cookbook
Butter Cream Frosting
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Tom King

Serves/Makes:Enough for 1 cake

Ingredients
  • 6 large egg yolks
  • 1 cup (225 ml) sugar
  • 1/2 cup (125 ml) water
  • 2 cups (475 ml) unsalted butter
Preparation
  • Beat egg yolks with electric mixer until light in color.
  • Combine sugar and water in a small saucepan and heat, stirring constantly, until the sugar dissoves and the syrup is boiling.
  • Boil to the soft-ball stage on candy thermometer.
  • Immediately transfer the syrup to a heatproof glass measuring cup.
  • Using electric hand-held mixer, beat the syrup into the egg yolks in a steady stream.
  • Don't allow syrup to fall on beaters or they will spin it onto the sides of the bowl.
  • Continue beating until completely cool.
  • Gradually beat in the butter and place in airtight bowl. Bring to room temperature before using and rebeat if necessary to restore texture after it has reached room temperature.
  • You may also beat in 6 ounces of melted and cooled bittersweet chocolate when you beat in the butter to produce chocolate buttercream.
Comments
As the name implies, BUTTER - not Crisco - must be used in order to produce BUTTERCREAM frosting! You can not substitute margarine, or the result will be too loose.

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.