Butter Cream Frosting

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Butter Cream Frosting

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.

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.