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Ingredients
- 6 large egg yolks
- 14 ounces (397 grams/2 cups) granulated sugar
- 2 large eggs
- 2 ounces (57 grams/3 tablespoons) corn syrup
- 16 ounces (454 grams/2 cups) unsalted butter, soft but cool
- 3 1/2 ounces (99 grams/1 cup) high quality cocoa powder (such as Pernigotti or Callebaut) (optional)
- 2 tablespoons (30 milliliters) vanilla extract
Preparation
Step 1
Whisk egg yolks and sugar together in a microwave-safe bowl; whisk in the eggs followed by the corn syrup. Make sure the mixture is well mixed so the sugar can protect the eggs from cooking. Heat the mixture in the microwave for 2-4 minutes on high in 30 second intervals whisking well after each 30 second heating. Heat until the sugar is dissolved and the mixture reaches 160 f/72 C. Pour the syrup into a cake pan or shallow metal bowl (straining the mixture if any lumps are present) and chill in the freezer for 15-20 minutes until it is cool.
Meanwhile, beat the butter in a mixer until smooth, about 30 seconds. If using the cocoa add it to the butter. Continue to beat for 2 minutes on high until the butter is lighter in color and aerated. Add the cooled syrup in two additions to the butter beating 1 minute after each addition. Add the vanilla and beat 30 seconds until smooth; use immediately.
You can store this buttercream at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months. If you have stored this buttercream, you will need to rebeat it before using. This works best if it is barely cold.