Print Friendly Recipe
- Tom King
Serves/Makes:Enough for 1 cake
- 6 large egg yolks
- 1 cup (225 ml) sugar
- 1/2 cup (125 ml) water
- 2 cups (475 ml) unsalted butter
- 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.
- 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.
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