Ingredients for Foolproof Buttercream Frosting
- 4 large egg yolks
- 1 ½ cups granulated sugar
- Light Corn Syrup
- Unsalted Butter
- 1 teaspoon pure vanilla extract (or 2-3 tablespoons liqueur, 6 ounces melted bittersweet chocolate, or up to ½ cup strained jam)
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How to Make Foolproof Buttercream Frosting
- In a mixing bowl, beat 4 large egg yolks at high speed until pale yellow and fluffy (approximately 4-5 minutes).
- Lightly butter a 2-cup glass measuring cup.
- In a 2- to 3-quart saucepan, combine 1 ½ cups granulated sugar and ½ cup light corn syrup.
- Cook over medium-high heat, stirring constantly until the sugar is completely dissolved and the mixture reaches a rolling boil (235°F on a candy thermometer).
- Immediately pour the hot sugar syrup into the buttered measuring cup.
- With the mixer running at medium speed, slowly pour the hot syrup in a thin, steady stream into the beaten egg yolks, beating constantly.
- Continue beating until the mixture is completely cool and room temperature (this will take about 10-15 minutes).
- Add 1 cup (2 sticks) unsalted butter, softened, and 1 teaspoon pure vanilla extract (or desired substitutions).
- Beat until the frosting is smooth and creamy.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
228g
Fat
347g
Carbs
27g
