Buttercream

Directions

1. 1
   In a large mixing bowl, whip the eggs until light and fluffy.
2. 2
   In a small saucepan bring the sugar and the corn syrup to a boil.
3. 3
   Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely.
4. 4
   Then use this to drizzle the sugar mixture into the mixing bowl with the eggs.
5. 5
   The mixer should be on low speed until you finish drizzling in all of the sugar mixture.
6. 6
   Once the entire mixture of the sugar is incorporated, slowly add the butter pieces.
7. 7
   Only add more butter when you can no longer see the previously added pieces.
8. 8
   It will go fast at first and then slow down.
9. 9
   Continue to whip until the mixture is creamy.
10. 10
    *RAW EGG WARNING
11. 11
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
12. 12
    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.