Classic Buttercream Frosting

Classic Buttercream Frosting

This frosting is made the old-fashioned way—on the stovetop.


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.