Total Time
Prep 30 mins
Cook 0 mins

A very rich, light icing. Once you use this style of buttercream icing, you will never go back to the old standard.

Ingredients Nutrition

  • 8 ounces sugar
  • 2 ounces water
  • 3 ounces egg yolks
  • 10 ounces butter, softened
  • 34 teaspoon vanilla
  • 3 ounces sweet chocolate or 1 12 ounces unsweetened chocolate (optional)


  1. Combine the sugar and water in a saucepan.
  2. Bring to a boil while stirring to dissolve the sugar.
  3. Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color.
  4. As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly.
  5. Continue to beat until the mixture is completely cool and the yolks are very thick and light.
  6. Whip in the butter a little at a time.
  7. Add it just as fast as it can be absorbed by the mixture.
  8. Beat in the vanilla.
  9. If the icing is too soft, refrigerate it until it is firm enough to spread.
  10. Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream).
  11. Blend with about one quarter of the buttercream, then blend this mixture into the rest.
  12. For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate.
Most Helpful

This tastes exactly like what I wanted! I beat the mixture an extra 5 minutes after I was done to make it really fluffy. If you like creamy, buttery, but not too sweet , this recipe is for you!

jaxstone10_13042661 December 29, 2011

For the amount of work this recipe entails, I was disappointed with the result. The frosting was smooth and a nice consistency, but very sweet. I won't make it again.

strattch September 19, 2012

WOW!! I didn't have a thermometer for the syrup, so I was a little worried, but the recipe turned out great. I was also a bit concerned that the icing might br too runny, but the refrigerator took care of that. After about 1/2 hour, the icing was much thicker. I frosted a chocolate zucchini cake (#20658), with this icing. Very gourmet!! THANKS!!!!!

lovescolts March 26, 2012