Delicious Buttercream

Directions

1. 1
   In the bowl of a stand mixer fitted with a wire whip, or in a bowl with a hand mixer, beat the egg yolks at medium-high speed until creamy and pale yellow, about 5 minutes.
2. 2
   Using a bit of the butter, lightly grease the inside of a heatproof measuring cup and position it alongside the stove top. In a nonstick saucepan, combine the sugar and corn syrup. Place over medium-high heat and bring to a full rolling boil without stirring. Immediately pour the mixture into the buttered measuring cup to halt the cooking.
3. 3
   If using a hand mixer, with the mixer running at high speed, slowly drizzle the syrup into the eggs in a steady stream. Avoid hitting the beaters with the syrup while pouring.
4. 4
   If using a stand mixer, turn off the mixer (to avoid the whip splattering the syrup onto the bowl walls). Add a small amount of the syrup to the beaten egg yolks, turn on the mixer to high speed, and beat for about 5 seconds. Continue stopping the mixer, adding syrup, and beating in the same manner until all of the syrup is incorporated and the mixture is cooled completely.
5. 5
   Add the remaining butter, 1 piece at a time, and beat until incorporated before adding the next piece. When all of the butter has been blended in, add the vanilla and enough food coloring (if using) to achieve the desired color, then blend well.
6. 6
   Use immediately, or cover and refrigerate for up to 1 week; return to room temperature and rebeat if necessary to achieve spreading consistency before using.