French Buttercream Frosting
enough for 9-inch, 2-layer cake
- 2/3 cup Domino® Granulated Sugar
- 1/4 cup water
- 4 egg yolks, slightly beaten
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) butter, softened
In a heavy medium saucepan, combine sugar and water. Bring to a boil; remove from heat. Gradually stir about half of the sugar mixture into the egg yolks. Return all of egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat; stir in vanilla. Cool to room temperature.
In a large mixing bowl, beat butter with an electric mixer on high speed until light and fluffy. Add cooled sugar mixture, beating until combined. If necessary, chill frosting until easy to spread.
Chocolate: Add in 3 ounces of melted, semisweet chocolate.
Coffee: Add in 1 1/2 tablespoons of coffee crystals dissolved in a little warm water.
Extracts (orange, lemon, mint, etc.): Add according to taste.