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Butter Cream Frosting
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Recipe Information
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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