French Buttercream Frosting
A Pastry Shop Favorite; Buttery and Creamy--Perfect for Frosting & Decorating Cakes
Ingredients List
- 2/3 cup - Domino® Granulated Sugar
- 1/4 cup - water
- 4 - egg yolks, slightly beaten
- 1 teaspoon - vanilla extract
- 1 cup - butter (2 sticks), softened
Instructions
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 until easy to spread.
Chocolate—add in 3 oz of melted, semi-sweet chocolate.
Coffee—add in 1 1/2 tbsp. coffee crystals dissolved in a little warm water. Extracts (orange, lemon, mint, etc.) add according to taste.
Makes enough for a 9-inch, two-layer cake.