Foolproof Buttercream Frosting |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
You can make this up to a week ahead; cover airtight and chill. Before using, let it come to room temperature and beat briefly at medium speed to restore texture. For interesting variations, replace vanilla with 2 to 3 tablespoons of liqeur, 6 ounces melted bittersweet chocolate, or up to 1/2 cup strained jam of any flavor. This recipe is from Sunset magazine. Ingredients:
6 large egg yolks |
3/4 cup sugar |
1/2 cup light corn syrup |
2 cups unsalted butter, softened |
2 tablespoons vanilla (or other flavoring--see not at top of page) |
Directions:
1. In mixer bowl at high speed, beat egg yolks until pale yellow, 4 to 5 minutes.
2. Butter a 2-cup glass measuring cup (you will need it for the next step-so butter it now).
3. In a 2- to 3-quart pan, combine sugar and corn syrup.
4. Cook over medium-high heat and stir until sugar is dissolved and mixture comes to a rolling boil.
5. Immediately pour into the butter glass measuring cup.
6. Beating constantly at medium speed, pour syrup in a thin, steady stream into egg yolks (avoiding beaters).
7. Continue beating until mixture is at room temperature (7 to 10 minutes).
8. Add butter and vanilla.
9. Beat just until smooth.
|
|