Buttercream (2)
Buttercream (2)
Ingredients
- 5 egg yolks
- 1/4 cup (60 ml) water
- 1 cup (250 ml) sugar
- 1 cup (250 ml) unsalted butter, cut into cubes and softened
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Place the egg yolks in large bowl. Set aside.
- In a saucepan, bring the water and sugar to a boil. Simmer until a candy thermometer reads 117 °C (242 °F), about 5 minutes.
- While beating with and electric mixer at medium speed, drizzle the hot syrup over the egg yolks, avoiding the beaters of the mixer. Beat until completely cooled, about 15 minutes.
- Add the butter, 1 or 2 pieces at a time, beating on medium speed until the buttercream is light and fluffy. Add the vanilla and stir to combine.
- This buttercream can be refrigerated for 3 to 4 days or frozen for up to four months. Just bring it to room temperature and beat again before frosting the cake.
Buttercream (2)