Dessert & Baked Goods » Hot Sugar Buttercream
The hardest part of Jason Bond's buttercream recipe might be fighting the urge to lick the spatula clean. Beacon Hill Hotel & Bistro's Executive Chef creates a sweet, smooth and versatile frosting that can be used on cakes, cookies and toast. Well, OK, maybe not toast, but definitely on Raspberry Macarons.
Print RecipeIngredients
- 1 lb sugar
- 2 oz corn syrup
- 3 whole eggs
- 5 egg yolks
- 1lb 5 oz butter (5¼ sticks), room temperature
- 1 tsp vanilla extract
How-to
- Whip eggs to the ribbon stage. At the same time, cook the sugars to softball stage, 120ºC (250º F)
- Pour the hot syrup into the beating eggs and continue to beat until cool
- Add the butter a little at a time. Beat the vanilla in last. The mixture should be light and smooth
- Store butter cream in an air tight container at room temperature
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