Professional Style Buttercream (BAKING)

By hmp13

Makes 5 ½ cups, enough for a 3 or 4 layer 9 inch cake

Ingredients

• 2 cups sugar
• 2/3 cup water plus more as needed
• 8 egg yolks, slightly warmed
• 1 1/2 cups cold butter, cut into cubes
• Flavoring

Preparation

Step 1

Put the sugar and water in a heavy bottomed saucepan and bring to a simmer over medium heat.

While the syrup is cooking, in a stand mixer fitted with the whisk attachment, beat the yolks on high speed for about 8 minutes, or until they have quadrupled in volume and are very pale.

While the egg yolks are beating, check the syrup with a thermometer or with a spoon. If the syrup is ready before the egg yolks, add 1 teaspoon of water to the syrup and keep simmering.

When the syrup and yolks are ready, turn the mixer to high speed and pour the syrup into the yolks between the whisk and the sides of the bowl. It is important to keep the syrup from touching the whisk or the bowl because it will harden into little globules, which will break off into the buttercream. Continue beating the egg yolk sugar mixture until it is just slightly warmer than room temperature (hold your hand on the bottom of the mixer bowl; ideally, it should feel neither hot nor cold).

Turn down the mixer speed to medium and add the butter cubes, a small handful at a time. Wait until each batch is absorbed before adding more. Beat for about 10 minutes, or until smooth and fluffy. Beat in the flavoring until fully incorporated. Spread the buttercream on a cake.