Buttercream Icing

• 4 eggs, room temperature
• 1/2 cup sugar
• 1/2 cup dark corn syrup
• 10 ounces butter, cubed and at room temperature (use fresh high-fat butter)

In a large mixing bowl, whip the eggs until light and fluffy.

In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.

Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.

For chocolate buttercream add 4 ounces of melted bittersweet chocolate to the finished buttercream.

Can be stored in an airtight container in the refrigerator, be sure to warm to room temperature before using it.

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Page generated 2009-03-27 18:37:37 EDT