Classic Buttercream

By norsegal8

This ultimate buttercream is so silky smooth, creamy and buttery, it complements just about any cake.

Ingredients

• 6 large egg yolks
• 1 cup sugar
• 1/2 cup water
• 2 cups unsalted butter, at room temperature
• 2 to 4 tablespoons liqueur of your choice (optional)

Details

Servings 4

Preparation

Step 1

Have ready a greased 1-cup heatproof glass measuring cup near the range.

In a small bowl, beat the yolks with an electric mixer until light in color. Meanwhile, combine the sugar and water in a small saucepan (preferably nonstick) and heat, stirring constantly, until the sugar dissolves and the syrup is boiling. Stop stirring and boil to the soft-ball stage (238°F.). Immediately transfer the syrup to the glass measure to stop the cookiing.

Using a stand mixer, pour a small amount on top of the yolks with the mixer turned off. Immediately beat on high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Continue beating until completely cool.

Gradually beat in the butter and, if desired, any optional flavoring. PLace in an airtight container. Bring to room temperature before using. Rebeat if necessary to restore texture.