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Buttercream Frosting Supreme Recipe
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3
Reviews
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By:
Wilson Williams
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Buttercream Frosting Supreme Recipe allows for making different amounts of frosting using egg yolks, sugar, water and butter with unlimited options for flavoring in this delicious buttercream recipe.
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INGREDIENTS
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FOR 1 CUP:
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2 egg yolks
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1/3 cup sugar
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1/4 cup water
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1/2 cup unsalted butter, softened
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FOR 1 1/2 CUPS:
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3 egg yolks
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1/2 cup sugar (scant; 7 Tbls)
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1/3 cup water
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3/4 cups unsalted butter, softened
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FOR 2 CUPS:
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4 egg yolks
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1/2 cup sugar
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1/3 cup water
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1 cup unsalted butter, softened
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FOR 3 CUPS:
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6 egg yolks
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1 cup sugar (scant; 14 Tbls)
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1/2 cup water
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1 1/2 unsalted butter, softened
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DIRECTIONS
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1:
Note: There is a variety of flavoring options on the HOME page under Topics of Interest - Buttercream, To Flavor.
Beat yolks in a medium stainless bowl until light. Combine sugar and water in a heavy 2 1/2-quart saucepan; stir over medium heat until sugar dissolves and syrup comes to a boil. As sugar is dissolving, wash down any sugar crystals that cling to the sides of the pan with a pastry brush dipped in cold water.
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2:
Boil syrup gently, without stirring, until it reaches 239°F (soft-ball stage: 238°F to 240°F. Syrup will form a soft, pliable ball when rolled between fingers in ice water.) When syrup reaches the soft-ball stage, immediately remove from heat and pour into the yolks, beating constantly as you pour. Continue to beat until the mixture is light, fluffy, and cool to the touch.
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3:
In medium bowl of electric mixer, cream butter. Gradually beat butter into yolk mixture, 2 tablespoons at a time, until smooth, shiny, and spreadable. At this point you may fold in some stiffly whipped cream or vanilla pastry cream to lighten the buttercream (this is optional). Use buttercream immediately or refrigerate until ready to use. Store up to 3 days in the refrigerator or freeze up to 2 months.
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4:
Note: If the buttercream separates at any point after the butter is added, the butter may be too cold. Wrap
a hot, wet towel around the bowl; then beat until smooth. If you think the buttercream has warmed up too much, refrigerate a few minutes, then beat until smooth.
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