1. Combine the sugar and water in a saucepan. 2. Bring to a boil while stirring to dissolve the sugar. 3. Continue to boil until the syrup reaches a temperature of 240 degrees F (115 C) While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until they are thick and light in color. 4. As soon as the syrup reaches 240 F, pour it very slowly (in a thin stream) into the beaten yolks while whipping constantly. 5. Continue to beat until the mixture is completely cool and the yolks are very thick and light. 6. Whip in the butter a little at a time. 7. Add it just as fast as it can be absorbed by the mixture. 8. Beat in the vanilla. 9. If the icing is too soft, refrigerate it until it is firm enough to spread. 10. Chocolate: Melt 3 oz sweet chocolate and cool slightly (chocolate must not be too cool or it will solidify before completely blending with the buttercream). 11. Blend with about one quarter of the buttercream, then blend this mixture into the rest. 12. For very sweet buttercreams, use 1 1/2 oz unsweetened chocolate instead of the sweet chocolate. ---------------------------------------------------------------------------
Nutrition
Ingredients
