NEOCLASSIC BUTTERCREAM

 

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Ingredients

  • 6 large egg yolks
  • 3/4 c sugar
  • 1/2 c corn syrup
  • 2 c softened butter (I actually used 2 tbs less than that)
  • flavoring (vanilla, melted chocolate, coffee flavoring, almond extract, pistachio or hazelnut paste)

Directions

  • Have ready a greased 1 c heatproof glass measure nearby.
  • Beat the yolks with an electric mixer until light in color.
  • Meanwhile, combine the sugar and corn syrup in a (preferably nonstick) saucepan and heat stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. (If you stop short of that, the buttercream will be too thin.)
  • Immediately transfer syrup to the glass measure to stop the cooking.
  • If using an electric hand-held mixer, beat the syrup into the yolks in a steady stream. (Avoid the beaters, because they will spin it to the sides of the bowl.)
  • Use a spatula to remove the end of the syrup clinging to the glass measure into the mixing bowl. (You will wish you had 2 pairs of hands while doing all this.)
  • Continue beating until completely cool.
  • Gradually beat in butter.
  • Do not despair if it looks very thin in the beginning.
  • The buttercream will reach the desired consistency toward the end. Beat in flavoring until combined.
  • This buttercream can be refrigerated or frozen.
  • To use refrigerated buttercream, wait until it comes to room temperature and re-beat to restore texture.
  • If you beat it while is cold it will break down and be ruined.

Notes

Adapted from The Cake Bible

Categories: Frosting 
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