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.