This basic frosting is used for many cakes. Do not stir sugar syrup once the sugar has dissolved, and ensure the whipped egg yolks are cool before adding the butter.
If the buttercream separates or curdles, beat vigorously and it should come together.
· 1 cup granulated sugar
· 1/4 tsp. cream of tartar
· 6 egg yolks, at room temperature
· 1-1/2 cups unsalted butter, at room temperature, cubed
· 2 tsp. pure vanilla extract
Cooking Procedures :
1. In a heavy-bottomed saucepan, dissolve sugar and cream of tartar in 1/2 cup water. Bring to a boil, uncovered, and boil until syrup dropped into a glass of water forms a soft ball (234°F/112°F).
2. Meanwhile, beat egg yolks in a stainless steel bowl over hot water until light and thick. Remove from heat and beat syrup into yolks in a thin, slow stream. Continue to beat until the yolks have cooled. Beat in butter, one cube at a time, fully incorporating each piece before the next addition. Stir in vanilla.
3. Use immediately or cover and refrigerate. To restore the texture of cold buttercream, let it warm to room temperature and then stir vigorously.
4. Makes about 3 cups.