Classic French Buttercream Icing

1 C sugar
2 oz water
4 eggs
4 egg yolks
1/2 t salt
1 lb butter, softened
1/2 lb shortening, softened
Dash vanilla

Dissolve the sugar in water and cook until a candy thermometer reads 240.
Beat the eggs, yolks, and salt with an electric mixer until light & fluffy.
Continue whipping while you pour the sugar syrup over the eggs, pouring it in a steady stream between the beaters and the side of bowl. Continue to whip on high until cool, then switch to low and mix in the butter and shortening.


Comments

One response to “Classic French Buttercream Icing”