FOOLPROOF BUTTERCREAM FROSTING
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.
Provided by SharleneW
Categories Dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 1349, Fat 113, SaturatedFat 69.4, Cholesterol 638.5, Sodium 59.1, Carbohydrate 82.3, Sugar 57, Protein 5.7
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