This is my favorite frosting, and it can be flavored in countless ways.
Some people don’t like the full-on flavor of butter in this frosting.
Some don’t like how rich it is.
Some don’t like the eggs.
I feel sorry for these people.
- 12 oz . sugar
- 3 oz . water
- 4.5 oz . egg yolks
- 15 oz . softened butter--around 68F
- pinch of salt
- 1 1/2 teaspoon vanilla
- Bring the sugar and water to a boil in a small saucepan.
- Cover with a lid or plastic wrap and let boil for 2-3 minutes. Remove the lid and cook the sugar to 240F.
- While your syrup is boiling, whip the yolks and salt on high speed until very light and thick and tripled in volume.
- When the syrup has reached temperature, turn down the mixer speed and slowly but steadily pour the syrup in a thin stream down the inside of the mixer bowl.
- ***Make sure the syrup is sliding down the inside of the bowl--this will help to cool it off a little before it reaches the eggs. It will also keep molten sugar from splattering all over the inside of your mixer instead of ending up where it belongs: in the buttercream.
- Increase speed to high and whip until cool.
- Whip in the butter a little at a time. Don't add it too quickly. Wait until what you've put in has been completely blended in before you add some more.
- Beat in the vanilla.
You can pretty much add any extract or liqueur to taste. To make chocolate buttercream, whisk in 6 oz. melted and cooled bittersweet chocolate. For a fruit flavored buttercream, whisk in 4-6 oz. fruit puree. To make caramel buttercream, cook the sugar syrup to a medium amber caramel before adding it to the eggs.