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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 90 reviews
By leon phyliss
IL
on February 14, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've tried this recipe twice now, and it is very difficult. The 2nd time was better, I got it on my cake at least, and it has good flavor. I just couldn't get it fluffy enough for my liking. I will try again. Like all other reviews, I will beat eggs very very fluffy; boil sugar until large bubbles/240 degrees; drizzle in sugar mixture slowly; beat till bowl cools off; keep beating while adding one piece of butter at a time until all incorporated; and beat some more. Not sure what else I can do... Hopefully 3rd time's a charm!
By HaileeMilbrath
Minneapolis
on June 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tried making this recipe a couple of summers ago. Turned to soup. Now that I'm in culinary school and have successfully made italian meringue buttercream I know why it did not work out. It tells you to bring the sugar to a boil then pour it in, but it doesn't not say to what temperature. That is the major flaw. Sugars need to be heated to soft-ball stage or about 240 degrees. Butter needs to be soft when incorporated as well. Follow this and all should be well.
By mcammar802
on February 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is actually perfect. The problem with buttercream is that everything has to be perfect for it to come together. I made this and my butter must have been a bit on the cold side or my syrup/sugar mixture was not hot enough or my eggs were too cold but the butter didn't incorporate into a smooth mixture. I had to put the mixture on the stove to warm it up and get the butter bits soft. Then it came together perfectly, but it's an illustration that everything has to be exactly perfect.
Read all 90 reviews