Classic Buttercream Frosting
about 4 cups frosting
- 6 egg yolks
- 1 cup plus 2 tablespoons Domino® Granulated Sugar
- 1/2 cup water
- 2 cups (4 sticks) unsalted butter, softened
- 1 to 2 teaspoons vanilla extract
In a large mixing bowl, beat the egg yolks until light in color and tripled in volume, about 7 minutes.
In a small saucepan, combine the sugar and water. Cook over medium heat, stirring constantly until the sugar dissolves, about 2 minutes. Increase the heat to medium-high and bring the mixture to a boil. Continue to boil, without stirring, until the mixture reaches soft-ball stage (238°F on a candy thermometer).
Remove the pan from the heat and pour a small amount of sugar syrup over the egg yolks. Beat on high speed; continue to add sugar syrup. Continue beating for about 5 minutes, or until mixture has cooled.
Lower the speed and begin adding the butter, a tablespoon at a time. Add the vanilla; continue beating until spreading consistency.
This ultimate buttercream is so buttery and creamy, use only the freshest butter, and please, no substitutes.