Butter Cream Frosting

1. 1

   Beat egg yolks with electric mixer until light in color.

2. 2

   Combine sugar and water in a small saucepan and heat, stirring constantly, until the sugar dissoves and the syrup is boiling.

3. 3

   Boil to the soft-ball stage on candy thermometer.

4. 4

   Immediately transfer the syrup to a heatproof glass measuring cup.

5. 5

   Using electric hand-held mixer, beat the syrup into the egg yolks in a steady stream.

6. 6

   Don't allow syrup to fall on beaters or they will spin it onto the sides of the bowl.

7. 7

   Continue beating until completely cool.

8. 8

   Gradually beat in the butter and place in airtight bowl.

9. 9

   Bring to room temperature before using and rebeat if necessary to restore texture after it has reached room temperature.

10. 10

    You may also beat in 6 ounces of melted and cooled bittersweet chocolate when you beat in the butter to produce chocolate buttercream.

* Per serving · 4 servings · Values may vary.

No additional tips available.