Vanilla Butter Cream Icing
How to Make Vanilla Butter Cream Icing
- 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.