Foolproof Buttercream

Foolproof Buttercream

Notes: You can make this frosting up to 1 week ahead; cover airtight and chill. Before using, let buttercream come to room temperature, then beat briefly at medium speed to restore texture. In place of the vanilla in step 4, you can flavor buttercream with 2 to 3 tablespoons liqueur, 6 ounces bittersweet chocolate, melted, or up to 1/2 cup strained jam of any flavor. Soften the butter briefly in in a warm place in the kitchen or in a microwave oven until very soft but not melted.

This recipe goes with Almond-apricot Cake, Chocolate-raspberry Cake, Chocolate-orange Cake
Yield: Makes about 3 1/2 cups; enough to fill and frost two 9-inch cake layers

* 6 large egg yolks
* 3/4 cup sugar
* 1/2 cup light corn syrup
* 2 cups (1 lb.) unsalted butter, softened (see notes)
* 2 teaspoons vanilla or other flavoring (see notes)


* 1. In a bowl, with a mixer at high speed, beat egg yolks until pale yellow, 4 to 5 minutes.
* 2. Butter a 2-cup glass measure. In a 2- to 3-quart pan, combine sugar and corn syrup. Set over medium-high heat and stir until sugar is dissolved and mixture comes to a rolling boil. Immediately pour into the buttered glass measure.
* 3. Beating constantly at medium speed, pour syrup in a thin, steady stream into egg yolks (avoiding beaters). Continue beating until mixture is at room temperature, 7 to 10 minutes.
* 4. Add butter and vanilla. Beat just until smooth.
* Nutritional analysis per 1/4 cup.

Source Sunset
JUNE 2003
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