Buttercream

Name: Buttercream
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: enough for 1 (2-layer) 9-inch
Ingredients: 4 eggs, room temperature*; 1/2 cup sugar; 1/2 cup dark corn syrup; 10 ounces butter, cubed and at room temperature

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Level: Intermediate
Total: 28 min

Prep: 25 min
Cook: 3 min

Yield: enough for 1 (2-layer) 9-inch

Level: Intermediate
Total: 28 min

Prep: 25 min
Cook: 3 min

Yield: enough for 1 (2-layer) 9-inch

Ingredients

4 eggs, room temperature*

1/2 cup sugar

1/2 cup dark corn syrup

10 ounces butter, cubed and at room temperature

Directions

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.
*RAW EGG WARNING
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.