Vanilla Butter Cream Icing Recipe

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Vanilla Butter Cream Icing



when i am trying to make a cake i always run out or don't have icing.. This is a go to icing for me.. And Its fast and easy...You can also refrigerate this up to 5 days as long as you have it covered tightly.

pinch tips: How to Measure Ingredients



6 cups


10 Min


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

Directions Step-By-Step

In a large bowl, beat the yolks with an electric mixer until light in color; reserve.
Combine 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.
Gradually beat the butter and vanilla til the icing is light and fluffy; about 2-3 minutes.

About this Recipe

Course/Dish: Cakes, Other Desserts
Other Tags: Quick & Easy, For Kids, Healthy