Buttercream (2)
Buttercream (2)
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  • 5 egg yolks
  • 1/4 cup (60 ml) water
  • 1 cup (250 ml) sugar
  • 1 cup (250 ml) unsalted butter, cut into cubes and softened
  • 1 teaspoon (5 ml) vanilla extract
  • Preparation
  • Place the egg yolks in large bowl. Set aside.
  • In a saucepan, bring the water and sugar to a boil. Simmer until a candy thermometer reads 117 °C (242 °F), about 5 minutes.
  • While beating with and electric mixer at medium speed, drizzle the hot syrup over the egg yolks, avoiding the beaters of the mixer. Beat until completely cooled, about 15 minutes.
  • Add the butter, 1 or 2 pieces at a time, beating on medium speed until the buttercream is light and fluffy. Add the vanilla and stir to combine.
  • This buttercream can be refrigerated for 3 to 4 days or frozen for up to four months. Just bring it to room temperature and beat again before frosting the cake.
  • Description
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