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Classic Butter Cream Icing

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Classic Butter Cream Icing

Ingredients For: Classic Butter Cream Icing

6 large egg yolk (3.5 fluid ounces)
1-cup sugar
½ cup water
2 cups unsalted butter (must be softened)

Instructions For: Classic Butter Cream Icing

Place a ready greased 1-cup heatproof glass measure near the stove.

In a bowl, beat the yolks with an electric mixer until light in color. Then combine the sugar and water in a small saucepan (preferably with a nonstick lining) and heat. Stir constantly until the sugar dissolves and the syrup is boiling. Stop stirring and boil to the softball stage (238 degrees F.). Immediately transfer the syrup to the glass measure to stop the cooking.

Using an electric-mixer beat the syrup into the yolks in a steady stream. Don’t allow the syrup to touch the beaters. For the remaining syrup, use a rubber scraper to remove the solution to the egg mixture. Continue to mix classic butter cream icing until cooled.

Finally, beat in the butter and any optional flavoring if so desire. Place in an airtight container. Bring to room temperature before using and rebeat if necessary to restore texture (Do not rebeat chilled butter cream until it has reached room temperature or it will curdle).

Optional Flavoring For Classic Butter Cream Icing:
Classic Chocolate: Add about 6 ounces of melted chocolate, preferably extra bittersweet or bittersweet.

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