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.
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By malinatr
Redondo Beach, CA
on January 29, 2012
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Step 4: This is the critical step of the recipe. The butter must be on the cold side and not soft. One of the ways this can go south is if the butter melts in the egg/sugar mixture. The butter should be firm but forgiving to the touch. You are in essence absorbing the solid butter into the sugar egg mixture. The next critical step is how much butter you need. In my estimation an additional stick more than what the recipe calls for. You'll start to see a grainy, oily, mixture. You just need to soak this up with more solid butter. Be careful that your pile of butter doesn't get too warm. The consistency you are looking for is in essence creamy butter. Using an ice bath would help I've read but I normally take a break and stick the mixing bowl and whisk attachment in the refrigerator for 15-20 minutes. You can also do this if your butter melts and mixture breaks. Then crank up the mixer again. You should eventually wind up with a nice, stable, creamy butter cream. Voila!
By kellyrds
on August 14, 2011
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If it looks like soup all you have to do in put a bowl of ice under ur mixer to make it cold then it should thicken up
By mariannette
Texas
on August 09, 2011
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Doesn't the hot syrup cook the eggs?
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