Foolproof Buttercream

Directions

1. 1
   In a bowl, with a mixer at high speed, beat egg yolks until pale yellow, 4 to 5 minutes.
2. 2
   Butter a 2-cup glass measure. In a 2- to 3-quart pan, combine sugar and corn syrup. Set over medium-high heat and stir until sugar is dissolved and mixture comes to a rolling boil. Immediately pour into the buttered glass measure.
3. 3
   Beating constantly at medium speed, pour syrup in a thin, steady stream into egg yolks (avoiding beaters). Continue beating until mixture is at room temperature, 7 to 10 minutes.
4. 4
   Add butter and vanilla. Beat just until smooth.
5. 5
   Nutritional analysis per 1/4 cup.