Hot Sugar Buttercream


  • 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


  1. Whip eggs to the ribbon stage. At the same time, cook the sugars to softball stage, 120ºC (250º F)
  2. Pour the hot syrup into the beating eggs and continue to beat until cool
  3. Add the butter a little at a time. Beat the vanilla in last. The mixture should be light and smooth
  4. Store butter cream in an air tight container at room temperature