Recipe by Sharlene~W
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.
Top Review by SilverLeaf
This was less intensely sweet than my usual beaten butter & icing sugar buttercream, with a richer, smoother mouth feel: I loved it! I added the sugar syrup directly from the pan rather than transferring it to a measuring jug and it still worked fine. I also tried the chocolate version and found that it still worked well with up to twice as much chocolate as the notes suggested and, of course, tasted even more chocolatey as a result! I would perhaps be more likely to use it as a filling for a cake rather than the top-and-sides frosting however: it has a different texture and quality of sweetness from that which I'm used to in a frosting (it's still delicious though!). And I'm not sure I'd want to tackle it if I didn't have an electric whisk: it does need a lot of beating!
- 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 See How It's Made
- In mixer bowl at high speed, beat egg yolks until pale yellow, 4 to 5 minutes.
- Butter a 2-cup glass measuring cup (you will need it for the next step--so butter it now).
- In a 2- to 3-quart pan, combine sugar and corn syrup.
- Cook over medium-high heat and stir until sugar is dissolved and mixture comes to a rolling boil.
- Immediately pour into the butter glass measuring cup.
- 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).
- Add butter and vanilla.
- Beat just until smooth.