vanilla butter cream icing
(1 rating)
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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.
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(1 rating)
yield
6 cups
prep time
10 Min
Ingredients For vanilla butter cream icing
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9 lgegg yolks
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1 csugar
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1/2 cplus 2 tablespoons light corn syrup
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1 1/4 lb(5 sticks ) unsalted butter, soften
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2 tsppure vanilla extract
How To Make vanilla butter cream icing
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1In a large bowl, beat the yolks with an electric mixer until light in color; reserve.
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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.
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3Gradually beat the butter and vanilla til the icing is light and fluffy; about 2-3 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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