Foolproof Buttercream Frosting

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You can make this up to a week ahead; cover airtight and chill. Before using, let it come to room temperature and beat briefly at medium speed to restore texture. For interesting variations, replace vanilla with 2 to 3 tablespoons of liqeur, 6 ounces melted bittersweet chocolate, or up to 1/2 cup strained jam of any flavor. This recipe is from sunset magazine.

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Steps

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In mixer bowl at high speed , beat egg yolks until pale yellow , 4 to 5 minutes.

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Butter a 2-cup glass measuring cup.

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In a 2- to 3-quart pan , combine sugar and corn syrup.

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Cook over medium-high heat and stir until sugar is dissolved and mixture comes to a rolling boil.

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Immediately pour into the butter glass measuring cup.

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Beating constantly at medium speed , pour syrup in a thin , steady stream into egg yolks.

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Continue beating until mixture is at room temperature.

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Add butter and vanilla.

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Beat just until smooth.

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Ingredients

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egg yolks, sugar, light corn syrup, unsalted butter, vanilla