vanilla butter cream icing
(1 RATING)
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.
No Image
prep time
10 Min
cook time
method
---
yield
6 cups
Ingredients
- 9 large egg yolks
- 1 cup sugar
- 1/2 cup plus 2 tablespoons light corn syrup
- 1 1/4 pounds (5 sticks ) unsalted butter, soften
- 2 teaspoons pure vanilla extract
How To Make vanilla butter cream icing
-
Step 1In a large bowl, beat the yolks with an electric mixer until light in color; reserve.
-
Step 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.
-
Step 3Gradually beat the butter and vanilla til the icing is light and fluffy; about 2-3 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes