1 egg

3/4 cup (180 ml) sugar

3 tablespoons (45 ml) light corn syrup

2 tablespoons (30 ml) water

1 cup (250 ml) unsalted butter, diced and softened

1 teaspoon (5 ml) vanilla extract

Place the egg in large bowl. Set aside.

In a saucepan, bring the sugar, syrup, and water to a boil. Simmer until the candy thermometer reads 117 °C (242 °F), about 3 to 4 minutes.

While beating with an electric mixer on medium speed, drizzle the hot syrup into the egg, avoiding the beaters. Beat until completely cooled, about 15 minutes.

Add the butter, 1 or 2 pieces at a time, beating until the buttercream is light and fluffy (see note). With a spatula, scrape the bottom of the bowl several times during this stage.

Add the vanilla and colour the buttercream, if desired.

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