BUTTERCREAM FROSTING RECIPE - (4.5/5)
Steps:
- Combine sugar and water in a saucepan. Stir over low heat until sugar is completely dissolved. Raise the heat and boil syrup without stirring until candy thermometer reads 240 degrees, or a few drops form a soft ball in cold water. While syrup is cooking, beat egg yolks until they are fluffy. Pour hot syrup in a thin stream into yolks, beating constantly. As the mixture cools, it will become thick and light. Continue to beat for a few minutes and then set aside until entirely cooled. If the syrup has not been cooked sufficiently, no amount of beating will make the mixture thick enough. If the syrup has been cooked too long, it will not beat smoothly into the egg yolks but will form little lumps of sugar. Beat in softened butter. It will then become thick and creamy. Flavor as desired. Makes about 2 cups butter cream
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