Recipe courtesy of Alton Brown
Show: Good Eats
28 min
25 min
3 min
enough for 1 (2-layer) 9-inch


  • 4 eggs, room temperature*
  • 1/2 cup sugar
  • 1/2 cup dark corn syrup
  • 10 ounces butter, cubed and at room temperature


In a large mixing bowl, whip the eggs until light and fluffy.

In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.

Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.


Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:


Swiss Meringue Buttercream

Recipe courtesy of Ron Ben-Israel

Avocado Buttercream Frosting

Recipe courtesy of Alton Brown

Simple Vanilla Buttercream Frosting

Recipe courtesy of Alton Brown

Chocolate Dipped Banana Cupcakes with Banana Buttercream

Recipe courtesy of Diana Colletti

Carrot Cookies with Orange Buttercream Icing

Recipe courtesy of Kelsey Nixon

Petal Cupcakes with Pink Buttercream Frosting

Recipe courtesy of Julia Baker

Champagne Cupcakes with Italian Buttercream

Moscato Cupcakes with Duff's Swiss Meringue Buttercream

So Much Pretty Food Here