Buttercream (3)
Preparation
15 MIN
Cooking
5 MIN
Servings
4
Output
500 ml (2 cups)

Buttercream (3)

Ingredients

  • 1 egg
  • 3/4 cup (180 ml) sugar
  • 3 tablespoons (45 ml) light corn syrup
  • 2 tablespoons (30 ml) water
  • 1 cup (250 ml) unsalted butter, diced and softened
  • 1 teaspoon (5 ml) vanilla extract

Preparation

  1. Place the egg in large bowl. Set aside.
  2. In a saucepan, bring the sugar, syrup, and water to a boil. Simmer until the candy thermometer reads 117 °C (242 °F), about 3 to 4 minutes.
  3. While beating with an electric mixer on medium speed, drizzle the hot syrup into the egg, avoiding the beaters. Beat until completely cooled, about 15 minutes.
  4. Add the butter, 1 or 2 pieces at a time, beating until the buttercream is light and fluffy (see note). With a spatula, scrape the bottom of the bowl several times during this stage.
  5. Add the vanilla and colour the buttercream, if desired.

Note

If the buttercream seems too soft, refrigerate it for a few minutes, and then beat it again. Corn syrup prevents the buttercream from crystallizing.

A classic rich buttercream with an unbeatable texture.