Buttercream

1. 1

   In a large mixing bowl, whip the eggs until light and fluffy.

2. 2

   In a small saucepan bring the sugar and the corn syrup to a boil.

3. 3

   Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely.

4. 4

   Then use this to drizzle the sugar mixture into the mixing bowl with the eggs.

5. 5

   The mixer should be on low speed until you finish drizzling in all of the sugar mixture.

6. 6

   Once the entire mixture of the sugar is incorporated, slowly add the butter pieces.

7. 7

   Only add more butter when you can no longer see the previously added pieces.

8. 8

   It will go fast at first and then slow down.

9. 9

   Continue to whip until the mixture is creamy.

10. 10

    *RAW EGG WARNING

11. 11

    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.

12. 12

    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

No additional tips available.