Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
Total:
28 min
Prep:
25 min
Cook:
3 min
Yield:
enough for 1 (2-layer) 9-inch
Level:
Intermediate

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Basic Buttercream

Recipe courtesy of Jacques Torres

Italian Meringue Buttercream

Recipe courtesy of Mary Maher

French Meringue Buttercream

Recipe courtesy of Duff Goldman

Ron's Swiss Meringue Buttercream

Recipe courtesy of Ron Ben-Israel

Buttercream Mousseline/Cookies and Cream

Recipe courtesy of James Rosselle

Kim Morrison's Real Vanilla Buttercream Frosting

Recipe courtesy of Cakes for Occasions by Kim Morrison

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories