Vanilla Butter Cream Icing
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- 9 large
- egg yolks
- 1 c
- 1/2 c
- plus 2 tablespoons light corn syrup
- 1 1/4 lb
- (5 sticks ) unsalted butter, soften
- 2 tsp
- pure vanilla extract
1In a large bowl, beat the yolks with an electric mixer until light in color; reserve.
2Combine the sugar and corn syrup in a small saucepan (preferably nonstick) over med heat , stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. Transfer the syrup to a heat proof bowl to stop cooking. Pour a small amount of syrup in the yolks and begin beating with the electric mixer. Pour the remaining corn syrup into mixture in a steady stream. Continue beating until completely cool and fluffy, About 4-5 minutes.
3Gradually beat the butter and vanilla til the icing is light and fluffy; about 2-3 minutes.